She cooks the lemon pie filling lets it cool completly, puts it in the grahm cracker shell, puts the mirange on top and browns it lightly, and then it gets runny!
Also I think I spelled it wrong!!
I don't care I don't like the pie anyway, but it is driving her nuts.
2007-04-11 02:45:59 · 7 answers · asked by Saito56 1 in Food & Drink ➔ Cooking & Recipes
Is the lemon filling that is runny? I very much dislike when that happens too!
I had trouble with that also until I started using the recipe from the Argo Cornstarch box. They call it "mile high lemon pie" on their site. The filling doesn't "melt" like a lot of others, AND even with the larger amount of cornstarch, it still has a creamy texture.
Mile High Lemon Meringue Pie
Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 3 hours
Yield: 8 servings
1 (9-inch) baked deep dish pie crust
1/2 cup Argo® or Kingsford's® Corn Starch
1-1/2 cups sugar
2 cups water
5 egg yolks, lightly beaten
1/2 cup lemon juice
1 tablespoon grated lemon peel (1 lemon)
2 tablespoons butter or margarine
5 egg whites
1/2 cup sugar
2 teaspoons Argo® or Kingsford's® Corn Starch
Preheat oven to 375°F. Mix corn starch, 1-1/2 cups sugar, water and egg yolks in saucepan over medium heat. Stirring constantly, bring mixture to a boil, (about 8 to 10 minutes), reduce heat and continue stirring for 1 minute until very thick. Remove from heat; stir in lemon juice, lemon peel and butter until smooth.
Pour hot filling into pie crust.
Beat egg whites in mixer at high speed until soft peaks form; gradually add 1/2 cup sugar and 2 teaspoons corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes.
Top pie by spooning meringue over hot pie filling, making sure meringue touches edge of pie crust to seal. Use the back of a spoon to swirl meringue and draw up into peaks.
Place oven rack in bottom third of preheated 375°F oven. Bake 10 minutes, until peaks are lightly browned.
Cool at room temperature for 30 minutes. Chill for a minimum of 3 hours before serving.
2007-04-11 03:09:36 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Is the meringue runny or the lemon pie filling runny? If it's the filling your wife needs to make sure she cooks it completely (it should be pretty thick and cover the back of a wooden spoon) and she needs to add a thickener. I use a bit of flour and cornstarch.
If the problem is the meringue, they probably weren't beat enough. Separate the eggs when cool (it's easier that way) but don't beat them until they have come to room temperature. Whip them, with a bit of sugar, until stiff peaks form. She can also add a bit of cream of tartar to help with consistency. The key is to keep every bit of yolk out of the egg whites & completely whip them. Otherwise, they will not set.
Good luck!
2007-04-11 02:57:06 · answer #2 · answered by retropink 5 · 0⤊ 0⤋
If the actual filling is getting runny she is probably not cooking it long enough or not using enough corn starch...if it is the meringue you are speaking off...DON'T cool the pie...the filling needs to be hot to help the meringue seal onto the pie, plus this helps the eggs in the meringue to cook and eliminate moisture which can later weep out...also she could add a little cornstarch to the meringue as well to help absorb moisture...hope this helps.
2007-04-11 02:56:19 · answer #3 · answered by snarf 5 · 0⤊ 0⤋
It might be the recipe she's using, or the heat of the oven she is browning her meringue in. If the ovens too hot she might be breaking down the chemistry of the filling. If the oven temp is fairly hot or she's using the broiler, she might try 10 minutes in a 350 oven, Or she might try another recipe that includes flour or cornstarch if hers doesn't. Some recipes rely on the eggs. Also she might want to make sure her ovens temp is right on key, get a thermometer to test it. You can get them at Walmart etc for under 5 bucks.
2007-04-11 02:56:47 · answer #4 · answered by foolsjourney2003 2 · 0⤊ 0⤋
Do you mean the meringue is "weeping"? Then it's a case of not sealing the meringue totally over the edges of the crust. There can be no gaps at all. That seals in the steam which will cook everything.
2007-04-11 04:32:30 · answer #5 · answered by chefgrille 7 · 0⤊ 0⤋
She should be making meringue to put on top. If she is using mirange, that is why it is not turning out.
LOL, I kid, I kid. Tell her to add just a pinch of corn starch to the meringue.
2007-04-11 02:50:17 · answer #6 · answered by BlueSea 7 · 0⤊ 0⤋
Because it was warmed. It should thicken on chilling it.
2007-04-14 14:13:33 · answer #7 · answered by Anonymous · 0⤊ 0⤋