lemon meringue - fail

First trial lemon meringue pie fail

I just found out the reasons

The container of white powder that usually contained corn flour was replaced by potato flour so i used potato flour instead of corn flour. That explains the meringue and the lemon liquid.

I didn't check the acidity of the lemon curd. It was way too sour for human consumption. Too much lemon juice. check.

i used the wrong kind of eggs. The very small eggs does not contain enough protein in their whites to form stiff peaks when beaten. thats why meringue is so runny.

but the pastry crust was unbelievably a success! Its so nice when eaten on its own and its my first time baking a pie tart pastry.

ok nxt one will be good.