For his birthday dessert, my husband has request a banana cream lemon meringue pie. Yes, he wants it to be one pie that features both. It's a good thing he's worth it...
So I'm thinking of making a half batch of banana custard (using the recipe from American's Test Kitchen for banana cream pie) and a half batch of lemon curd. I am hoping that I can use a foil barrier to separate the two in my baked pie crust (and using my blow torch to color the meringue). Do you think it's possible? Will the custard and curd play nice and keep to their own side of the pie?
Jut to give you a little background into the weird food mind of my husband: last year he requested licorice spaghetti for his birthday dinner (I added licorice powder to the sauce and was surprised that it tasted pretty good); two years ago he wanted a lagkage (Danish layer cake) made with crushed flødeboller (chocolate-covered cream puffs) and crème fraîche (not so delicious); and three years ago he wanted a petrol station-purchased citronmåne cake (a tart lemon and marzipan cake that has the reputation of what police buy and eat, similar to American police eating donuts).
We sacrificed some cake and cookies to see.
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