Runny Lemon Pie Filling
FROM:Weep-no-more lemon meringue pie - includes recipes Sunset - Find Articles
WHY DOES THE PIE FILLING GET WATERY?
For a lemon filling that's glossy and translucent, and firm enough to cut yet melts in your mouth, cornstarch is the thickener of choice. It's also a risky one because heat and acid (in the lemon juice) can destroy cornstarch's ability to thicken or stay thick.
.Happily, the most foolproof way to make a perfect lemon filling is also the easiest. Just dump in the ingredients - in a specific order, with a combination of cold, then hot water - and cook them together. As the starch granules swell with the heating liquid and begin to form a thickening network, the sugar and egg yolk proteins join forces, like suits of armor, to coat and protect the starch at its vulnerable bonding points from the effects of heat and acid.