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My lemon meringue pie filling turned into soup on Tuesday
I rushed the cornstarch slurry and didn't let it boil long enough, so it never set. Anyone have a foolproof method for getting that perfect thick filling?
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kevint474d ago
Been there, my last pie was a puddle. Victor's right about the boil, but I also messed up the ratio. I use a full quarter cup of cornstarch for a standard recipe now, mixed with cold juice before adding. Let it come to a real rolling boil and stir the whole time. It feels like it takes forever, but that thick, glossy result is worth the wait.
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victor_nelson4d ago
Actually, cornstarch needs that full boil to activate properly. Let it bubble for a full minute after it thickens. That minute makes all the difference for a set filling.
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