More baking
I made lemon meringue pie on Tuesday for the first time.

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We had the day off from school, and my mom wanted me to use up some pie crust dough that was almost too old.  She wanted me to make a chocolate pudding pie, but I had been really hoping to use the pie crust on a lemon meringue pie, and I eventually convinced her to let me.  I had extra crust, so I made that into muffin-tin pie crusts and I'm going to make chocolate pudding mini-pies with them later this week.  (Maybe tomorrow, but probably not.)  Mom found the double boiler for me, and I mixed up the custard in it and put it over low heat, just like the recipe said.  Then came the first setback:  the custard would not thicken.  I stood at the stove stirring it for almost an hour, added extra cornstarch, which globbed up alarmingly (I know now to mix the cornstarch with cold water first) and it still had almost the consistency of water.  I had to add extra water to the bottom of the double boiler, which was standing boiling on another burner, ready for the custard as soon as it thickened.  Finally my mom came downstairs, and she said low heat was probably higher than I had the stove.  And sure enough, about ten minutes after I turned up the heat, it started to thicken.  Finishing the custard was uneventful after that.  By this time, though, I'd spent so much time waiting for the custard that it was already nine, and my English teacher had assigned us to watch House for homework.  (I'm still not sure why; this is the second time it's been homework and we haven't discussed either of them in class.)  So Mom found the right channel for me while I started working on the meringue, and turned up the volume really loud so I could hear it over the mixer.  The recipe didn't call for sugar in the meringue, but it referred you to another page for instructions on making meringue, which did call for sugar.  I compromised, and put in half the amount.  I think it could've used the whole amount, but my mom says it was perfect.  By the time the pie came out of the oven, it was almost 10:30, and we didn't want to wait for it to cool to put the cake cover over it, so we put it in the microwave overnight.  We had it for dessert the next evening, and it was delicious.  There was enough left over for Thursday, too.  I didn't take a picture because it looks just like every other lemon meringue pie in the world. 

I've recently found a lot of blogs about cake, and I enjoy reading them, so I was thinking I'd try to post more here about my adventures in gluten-free baking.  If I'm on your friends list and you don't want to be bothered with lots of posts about cooking, please comment on this entry and I'll figure out a way to filter them for you.