I don't know what happened but maybe someone has an idea. I made the following recipe for a lemon megingue pie and although it looked like it has set up, I guess it didn't.
The recipe was : 4 egg yolks, 1/3 cup cornstarch, 1 1/2 cups water, 1 1/3 cups sugar, 1/4 tsp. salt, 3 tbls. butter , 1/2 cup lemon juice and 1 tbls. finely grated lemon zest.
It cooked up just fine...although I made it with extra large eggs. Could that have been the problem?
I poured it into my pie shell and after it had cooled to room temp. I put it in the fridge. I was serving it the next day.
I made Swiss Meringue (the day of serving) instead of the usual because it had been requested by the "Birthday Girl". Could that have been the problem? I took pie out of the fridge, put on the meringue, toasted the peaks with a small propane torch and then put it back in the fridge. I took it out about an hour before service to bring it up to room temp and cut into it to see that the lemon had not set up....anybody got any ideas? Thanks for any input.....
The recipe was : 4 egg yolks, 1/3 cup cornstarch, 1 1/2 cups water, 1 1/3 cups sugar, 1/4 tsp. salt, 3 tbls. butter , 1/2 cup lemon juice and 1 tbls. finely grated lemon zest.
It cooked up just fine...although I made it with extra large eggs. Could that have been the problem?
I poured it into my pie shell and after it had cooled to room temp. I put it in the fridge. I was serving it the next day.
I made Swiss Meringue (the day of serving) instead of the usual because it had been requested by the "Birthday Girl". Could that have been the problem? I took pie out of the fridge, put on the meringue, toasted the peaks with a small propane torch and then put it back in the fridge. I took it out about an hour before service to bring it up to room temp and cut into it to see that the lemon had not set up....anybody got any ideas? Thanks for any input.....