Now I didn't have much time this month, I like to do by baking at the weekends and I had several things on. Therefore I only got one chance to pull this off, and no time to prepare. Rushed it the keyword.As a Daring Baker I have every right to make every recipe as hard as it possibly could. So I don't own any nice tart dishes or loose bottom thingamabobs. Or measuring cups for that matter.
I assembled the dough. Guessing that a cup of solid butter was a certain weight. Why would you measure a solid in mls? baffling! Once it'd been made to work and chilled I put the dough into a square steep sided dish, stuffed in the (mainly guestimated amounts of) filling and topped it with meringue. I know what you're thinking "that'd never work for me, he must be a genius!".
But I'm a skilled eater and I'll eat anything (see the battered haggis, and battered Mars I had up in Scotland this weekend!). So when mine eventually was sliced (dug out) the runny lemon filling is no problem at all ;-)
You might be able to tell I'm not a big fan of this American mainstay; I think it lacks depth and just doesn't sit on the tongue nicely. Maybe it tastes better when done properly...
But I bet it doesn't.
