I had extra pie dough from making a quiche earlier in the week, a bunch of lemons that needed to be used, and tons of eggs. What could I do but make lemon meringue pie?

I don’t think I’ve ever actually made lemon meringue pie before. It seems a gross oversight on my part, though not entirely surprising—I’m not fond of meringue, so it wouldn’t be the first thing I’d ever think of doing with lemons.

But, hey there’s a first time for everything, and the rest of the family loves meringue. So lemon meringue pie it was.

And it was very good—a study in textures and colours, with wobbly bright yellow custard underneath and foamy egg whites on top, nestled in a crunchy crust.

Would I make it again? Maybe occasionally, but it will never be one of my regular desserts. Even with the pie dough already made, it was nearly an hour from the start of the process to putting the pie in the oven. I don’t mind spending that sort of time on a dessert now and again, but every week? I can get my sweet fix much more easily than that.

And so, now I’m dreaming of a nice, whip-it-together in-a-few-minutes pan of brownies…