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	<title>Corridor Kitchen &#187; pie</title>
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		<title>Lemon Meringue Pie</title>
		<link>http://www.corridorkitchen.com/2012/06/lemon-meringue-pie/</link>
		<comments>http://www.corridorkitchen.com/2012/06/lemon-meringue-pie/#comments</comments>
		<pubDate>Sat, 23 Jun 2012 00:05:30 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Sweet]]></category>
		<category><![CDATA[AWW]]></category>
		<category><![CDATA[Bake]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[Kitchen Crusader]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[lemon meringue pie]]></category>
		<category><![CDATA[meringue]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[sweet adventures blog hop]]></category>

		<guid isPermaLink="false">http://www.corridorkitchen.com/?p=3771</guid>
		<description><![CDATA[It’s funny how in Australia we usually think of pies as savoury, while in the US sweet pies are the norm. As a result when I think of pies, I think of anything beef. When I think of sweet pies, I immediately think of my favourite, lemon meringue.

<a href="http://www.corridorkitchen.com/wp-content/uploads/2012/06/IMG_35022.jpg"><img class="alignleft size-full wp-image-3791" title="IMG_3502" src="http://www.corridorkitchen.com/wp-content/uploads/2012/06/IMG_35022.jpg" alt="" width="600" height="692" /></a>

I haven’t made this pie since I was a teenager, but I was always a big fan of the combo of tart, sweet lemon butter and fluffy sugarry merignue. I remember dragging out my mother’s 1970’s Australian Women’s Weekly Cookbook from which you could cook anything from scones to Beef Bourginon, falling apart at the spine and gaffer taped together, and making this time consuming but satisfying pie. I assume the recipe I’ve used here is the same one.]]></description>
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		<slash:comments>19</slash:comments>
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		<title>Aussie Beef Pie</title>
		<link>http://www.corridorkitchen.com/2011/01/aussie-beef-pie/</link>
		<comments>http://www.corridorkitchen.com/2011/01/aussie-beef-pie/#comments</comments>
		<pubDate>Thu, 20 Jan 2011 22:54:45 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Savoury]]></category>
		<category><![CDATA[Australian]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[traditional]]></category>

		<guid isPermaLink="false">http://www.corridorkitchen.com/?p=587</guid>
		<description><![CDATA[There are some foods that are inextricably linked to national identity, considered representative or symbolic of a nation. As Australia post-1788 doesn’t have a long culinary history, we only have a few foods that are really seen as (almost) uniquely Australian; vegemite, the lamington, the pavlova, damper, fairy bread and the Aussie BBQ. But there is one food in particular that expats all over crave, never realising how great their love of it before they leave home- the meat pie.

<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/01/beef-pie-11.jpg"><img class="alignnone size-full wp-image-600" title="beef pie 1" src="http://www.corridorkitchen.com/wp-content/uploads/2011/01/beef-pie-11.jpg" alt="" width="600" height="341" /></a>]]></description>
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		<slash:comments>7</slash:comments>
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		<item>
		<title>Spanikopita and in praise of Greek yogurt</title>
		<link>http://www.corridorkitchen.com/2011/01/spanikopita/</link>
		<comments>http://www.corridorkitchen.com/2011/01/spanikopita/#comments</comments>
		<pubDate>Thu, 13 Jan 2011 19:42:12 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Savoury]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[greek]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[traditional]]></category>

		<guid isPermaLink="false">http://www.corridorkitchen.com/?p=556</guid>
		<description><![CDATA[In Argentina I met an English girl who said that Australia was the first place she ever tried Greek Yogurt. What's more, she hadn't had it since. She said she couldn't wait to get back here to eat Greek yogurt every day! Frankly, I don't blame her. It's rich, creamy and tart with the thick lusciousness of sour cream- there’s nothing like it.

<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/01/span-51.jpg"><img class="alignnone size-full wp-image-569" title="span 5" src="http://www.corridorkitchen.com/wp-content/uploads/2011/01/span-51.jpg" alt="" width="598" height="450" /></a>]]></description>
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		<slash:comments>5</slash:comments>
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