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Runny Lemon Pie

post #1 of 9
11/29/07 at 10:10am
Thread Starter 
So I made a lemon meringue pie. I boiled the filling long enough I let the pie cool and sliced it up the next day. But too my dismay :mad:it ran all over the place. What causes runniness? And how do I avoid it from happening again.
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post #2 of 9
11/29/07 at 10:29am
If you aren't certain about your filling being able to set up, chill your lemon mixture (I'm you're pouring the filling into a blind baked crust) and check to see if it firms up. What is your recipe for the lemon filling? Is it lemon curd? However, you mention boiling it, so I'm assuming you used starch to thicken it up.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #3 of 9
11/29/07 at 11:46am

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.
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post #4 of 9
11/29/07 at 2:19pm
Thread Starter 

runny filling

I remember the recipe asked for adding hot water to the sugar flour cornstarch mixture. the recipe was also doubled:(. anyone have a foolproof recipe??
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post #5 of 9
11/29/07 at 2:49pm
The bakery down the street. lol j/k

ive had the same problem a few times.

sorry i cant help more
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post #6 of 9
11/29/07 at 4:47pm
Hmmmmm, never thought about lemon curd meringue pie ..... would be more intense, I'd say :cool:
Bakers - we make a lot of dough, but not so much money
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post #7 of 9
11/29/07 at 7:15pm

lemon pie

I have started making curd for my meringue pie.... incredible! rave reviews from the consumers!
pgr
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post #8 of 9
11/30/07 at 6:29am

Cooking with Cornstarch

If you allow the sauces or fillings containing cornstarch to cook too long the starch will loose some of its thickening capacity.
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post #9 of 9
11/30/07 at 3:48pm
Thread Starter 
I will simply have to try it again. the recipe said to boil for one full minute at a rolling boil.
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