Sorry about the shocking looking lemon meringue pie, it looked lovely until I cut it. Apparently my lemon curd was thick enough. Wont make that mistake again, hopefully!

The pie took ages because you have to make the pastry, chill it. Roll it out, chill it again. Bake it in the oven with dried beans on top, egg wash it. Make the lemon curd, chill it. Make the meringue and then put it all together and bake. it tasted lovely, shame about its appearance!

While different stages of the pie were going on I overcooked some buttered leeks! I also made some brown yeast bread and a tomato & rocket salad. I was tempted to put up the picture of my salad but thought more people would get a laugh off the pie!

Forgot to mention yesterday that I did the first stage of making a "starter" for sour dough. Basically you mix water & flour together and leave it for 24 hours then continue this step for a week. It gets yeast ambient yeast from the air and after more steps you can eventually get some lovely bread. Then it can be kept for hundreds of years and passed down to family etc. Exciting!