Beading, weeping, running filling you name it! I can't seem to make this pie work at work! At home no problems... I attribute that to my oven's broiling capacity and the smaller amount of egg whites I use in my meringue.
The recipe we have been using is a variation from from Sunset Magazine,
- 1 3/4 cups sugar
- 1 3/4 cups water
- 1/4 cup cornstarch
- 3 tablespoons flour
- 1/8 teaspoon salt
- 1 tablespoon grated lemon peel
- 1/2 cup lemon juice
- 4 large eggs, separated
- 2 T of sour cream
- Baked 9-inch pie crust
- 5 egg whites
- 3/4 cup sugar
- 2 teaspoon cornstarch.
- 1/4 teaspoon cream of tartar
For the most part the filling turns out perfectly, although once we made a triple batch and the filling didn't seem to thicken well. Maybe too much acidity at once for the cornstarch?
But the meringue usually weeps a bit, I'm not sure if it's the baking time, usually 350 for 8-9 minutes...to short?
Also the meringue recipe calls for the 2 tps of cornstarch to be added to the sugar, and then mixed into the meringue. Usually recipes call for the cornstarch to be added to water and then heated, then added to the meringue almost at the end.
Do you think this is where we are going wrong? I don't have the equipment to heat the lemon curd and cornstarch mixture at roughly the same time, so that they will be done in time for the meringue to immedialty go onto the pie. Do you think it would be ok to microwave it?
Any help is greatly appreciated!! As the lead baker for a new bakery I am in desperate need of help!