My family is still playing ‘yellow car‘ that infuriating game which is all about being the first to spot a yellow car – that’s it, no points, no winners or losers, just being the first to shout, say, whisper ‘yellow car‘.

There is a great range of different yellows which cars are painted, from lovely warm boiled egg yolk, to feeble pale hardly there hint of yellow. There are also golds (are they yellow or not?) a sort of lime green which verges into yellow, particularly in a metallic finish. As we were coming home today we passed a car and had a car pass us, one was a feeble yellow, one was a lovely yellow – and the two colours reminded me of lemon meringue pie – the lovely colour was my mum’s lemon meringue pie, the feeble one was some pies I’ve seen in shops, cake cabinets in cafés etc.

My mum’s LMP had the most melting pastry (made with lard and margarine no doubt) a soft, oozing, luscious, very sharp and only a little sweet, smooth lemony, very lemony bit, meringues which were soft and almost chewy underneath, but crispy on top with a certain sticky yum… When it was cold (we always had it hot, and never with anything else like custard or cream or ice cream) the yellow filling became firmer, almost like a lemon curd but not stiff or solid.

I think this may have been the recipe she used:

Lemon Meringue Pie

  • 4 oz. Be-Ro Short Pastry
  • 2 eggs, separated
  • 8 oz. caster sugar
  • 1 lemon, juice and zest
  • ¼ pint boiling water
  • 1 oz. cornflour
  1. Line a 17 inch pie dish with pastry and bake blind at 190ºC, 375ºF, Gas Mark 5.
  2. put egg yolks, 4 oz. sugar, lemon juice and zest, boiling water in a pan, and blend stirring like fury
  3. mix cornflour with a little cold water, add to the lemon mixture, bring to the boil and pour into the baked flan case
  4. Whisk egg whites stiffly and gradually beat in remaining sugar; spread evenly over the lemon filling, and bake at 150ºC, 300ºF, Gas Mark 2, for about 25 minutes until crisp and pale golden brown

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