I have mentioned it once or twice before, I am sure, that Mr BBB’s favourite dessert is lemon meringue pie. So much so, that whenever a baking craving strikes me and I ask him what I should make, he will, without fail, request lemon meringue. Now, while I love to be an obliging wife, if you have ever made a lemon meringue pie from scratch, you will know that it is not a quick nor a simple dish. Rather there are a number of elements, the pastry, the lemon curd, the meringue, all of which take time. But on one fine day, not that long ago, I found myself with both the time and inclination to grant my dearest husband his dessert wish. And, conveniently, it gave this pastry rookie a chance to work on her pastry making skills, with the help of this little gadget the people at the Kitchenware Superstore were kind enough to send me. That’s right! A rolling pin with changeable thickness guides to get the pastry even and the perfect thickness (something I am terrible at judging myself!) So with my 4mm thickness guide in hand, I got to work rolling out the pastry that would form the base of our pie.… And…..voila! Perfectly even pastry – cooked until golden brown. Next, the lemon curd. I followed the Women’s Weekly recipe – and it wasn’t long before the mixture turned from runny into thick glossy curd before my very eyes. Spooned into the pre-baked crust, and refrigerated for 2 hours (remember I mentioned this recipe takes time….) Finally, the meringue. Simply egg whites and sugar, beaten until stiff peaks formed, then piled high atop the lemon curd filling. And finished by baking in a hot oven for another 5 minutes or so. Yes, it takes time. And yes, it is quite fiddly. But there really is no denying that the ol’ lemon meringue pie is one impressive dessert. And there is something just so right about the pastry / lemon curd / meringue combination. Deliciously right. What about you? Are you a pro when it comes to making and rolling pastry???