Lemon meringue pie how do i keep it from being runny?!
how do you keep the lemon from being runny!. i cooled my pie for 1 hr!.
and i put in the frig!. for 6 hr to chill!. and when i cut it!. it is runny!?
do i need to add more cornstarch and flour!? it call's for 3 TB of each!. will that make it more stif if i add a little more of each!.Www@FoodAQ@Com
and i put in the frig!. for 6 hr to chill!. and when i cut it!. it is runny!?
do i need to add more cornstarch and flour!? it call's for 3 TB of each!. will that make it more stif if i add a little more of each!.Www@FoodAQ@Com
Answers:
Based on the information you gave, the corn starch and flour should thicken 2 cups of liquid (which I assume is water and lemon juice)!. If you have more liquid than that cut it back to 2 cups!. You could add another egg or egg yolk to the filling!.
I do remember one lemon pie I made that was a bit runny!. I was cooking the filling on my son's electric stove!. I think I had the heat too high and was worried about burning the filling!. I ended up not cooking the filling long enough!.
Tip: There are several recipes on the internet for making lemon meringue filling in the microwave!. I've tried this twice now and like it very much!.!.!.so easy!. I think there's one here:
www!.recipezaar!.com!.
Www@FoodAQ@Com
I do remember one lemon pie I made that was a bit runny!. I was cooking the filling on my son's electric stove!. I think I had the heat too high and was worried about burning the filling!. I ended up not cooking the filling long enough!.
Tip: There are several recipes on the internet for making lemon meringue filling in the microwave!. I've tried this twice now and like it very much!.!.!.so easy!. I think there's one here:
www!.recipezaar!.com!.
Www@FoodAQ@Com
Here's my fool-proof recipe!. Hope this helps!
BEST LEMON MERINGUE PIE
Ingredients
* Crust:
* 1 1/4 cups graham cracker crumbs (about 8 cookie sheets)
* 2 tablespoons sugar
* 1 tablespoon butter or stick margarine, melted
* 1 large egg white, lightly beaten
* Cooking spray
*
Filling:
* 2 teaspoons grated lemon rind
* 1/2 cup fresh lemon juice (about 3 lemons)
* 1 (14-ounce) can fat-free sweetened condensed milk
* 1 (6-ounce) carton lemon fat-free yogurt (such as Yoplait)
* 1 1/2 teaspoons unflavored gelatin
* 3 tablespoons water
*
Meringue:
* 2/3 cup sugar
* 1/4 cup water
* 3 large egg whites
* 1/4 teaspoon cream of tartar
Preparation
Preheat oven to 325°!.
To prepare crust, combine first 4 ingredients in a bowl; toss with a fork until moist!. Press into a 9-inch pie plate coated with cooking spray!. Bake at 325° for 15 minutes or until lightly browned; cool on a wire rack!.
To prepare filling, combine lemon rind and next 3 ingredients (rind through yogurt) in a medium bowl, and set aside!. Sprinkle gelatin over 3 tablespoons water in a small microwave-safe bowl; let stand 1 minute!. Microwave at HIGH 15 seconds, stirring until gelatin dissolves!. Stir gelatin mixture thoroughly into yogurt mixture!. Spoon filling into prepared crust!. Press plastic wrap onto surface of filling; chill 1 hour or until almost firm!.
To prepare the meringue, combine 2/3 cup sugar and 1/4 cup water in a small saucepan; bring to a boil!. Cook, without stirring, until candy thermometer registers 240°!. Beat egg whites and cream of tartar at high speed of a mixer until foamy!. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form!. Remove the plastic wrap from filling!. Spread meringue evenly over filling, sealing to edge of crust!.
Preheat broiler!.
Broil meringue for 1 minute or until lightly browned, and cool on wire rack!. Chill until set!.
Www@FoodAQ@Com
BEST LEMON MERINGUE PIE
Ingredients
* Crust:
* 1 1/4 cups graham cracker crumbs (about 8 cookie sheets)
* 2 tablespoons sugar
* 1 tablespoon butter or stick margarine, melted
* 1 large egg white, lightly beaten
* Cooking spray
*
Filling:
* 2 teaspoons grated lemon rind
* 1/2 cup fresh lemon juice (about 3 lemons)
* 1 (14-ounce) can fat-free sweetened condensed milk
* 1 (6-ounce) carton lemon fat-free yogurt (such as Yoplait)
* 1 1/2 teaspoons unflavored gelatin
* 3 tablespoons water
*
Meringue:
* 2/3 cup sugar
* 1/4 cup water
* 3 large egg whites
* 1/4 teaspoon cream of tartar
Preparation
Preheat oven to 325°!.
To prepare crust, combine first 4 ingredients in a bowl; toss with a fork until moist!. Press into a 9-inch pie plate coated with cooking spray!. Bake at 325° for 15 minutes or until lightly browned; cool on a wire rack!.
To prepare filling, combine lemon rind and next 3 ingredients (rind through yogurt) in a medium bowl, and set aside!. Sprinkle gelatin over 3 tablespoons water in a small microwave-safe bowl; let stand 1 minute!. Microwave at HIGH 15 seconds, stirring until gelatin dissolves!. Stir gelatin mixture thoroughly into yogurt mixture!. Spoon filling into prepared crust!. Press plastic wrap onto surface of filling; chill 1 hour or until almost firm!.
To prepare the meringue, combine 2/3 cup sugar and 1/4 cup water in a small saucepan; bring to a boil!. Cook, without stirring, until candy thermometer registers 240°!. Beat egg whites and cream of tartar at high speed of a mixer until foamy!. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form!. Remove the plastic wrap from filling!. Spread meringue evenly over filling, sealing to edge of crust!.
Preheat broiler!.
Broil meringue for 1 minute or until lightly browned, and cool on wire rack!. Chill until set!.
Www@FoodAQ@Com
When cutting the pie dip the knife in warm water!. But to solve the runny problem you should subtract some water from the custard and add more eggs and flour!. Www@FoodAQ@Com
It will be more stiff if you add them, also add some more egg!. Egg holds everything together!. (not too much though)Www@FoodAQ@Com
IngredientsFOR THE PASTRY175g plain flour
100g cold butter , cut in small pieces
1 tbsp icing sugar
1 egg yolk
FOR THE FILLING2 level tbsp cornflour
100g golden caster sugar
finely grated zest 2 large lemon
125ml fresh lemon juice (from 2-3 lemons)
juice 1 small orange
85g butter , cut into pieces
3 egg yolks and a 1 whole egg
FOR THE MERINGUE4 egg whites , room temperature
200g golden caster sugar
2 level tbsp cornflour
Serves 6 - 8
Preperation and cooking times
Prep 1 hr 30 mins
Cook min 1 hr 45 mins
Or 40-50 mins if baking the pastry a day ahead For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor!. Using the pulse button so the mix is not overworked, process until the mix starts to bind!. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2!.5cm loose-bottom fluted flan tin!. Trim and neaten the edges!. Press pastry into flutes!. The pastry is quite rich, so don't worry if it cracks, just press it back together!. Prick the base with a fork, line with foil, shiny side down, and chill for 1?2-1 hour (or overnight)!.
Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6!. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked!. Set aside!. (Can be done a day ahead if you want to get ahead!.) Lower the oven to 180C/fan 160C/gas 4!.
While the pastry bakes, prepare the filling: mix the cornflour, sugar and lemon zest in a medium saucepan!. Strain and stir in the lemon juice gradually!. Make orange juice up to 200ml/7fl oz with water and strain into the pan!. Cook over a medium heat, stirring constantly, until thickened and smooth!. Once the mixture bubbles, remove from the heat and beat in the butter until melted!. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat!. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon!. (It will bubble, but doesn't curdle!.) Take off the heat and set aside while you make the meringue!.
Put the egg whites in a large bowl!. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating!. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick!. Quickly reheat the filling and pour it into the pastry case!. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding)!. Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl!. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured!. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1?2-1 hr before slicing!. Eat the same day
Enjoy =)Www@FoodAQ@Com
100g cold butter , cut in small pieces
1 tbsp icing sugar
1 egg yolk
FOR THE FILLING2 level tbsp cornflour
100g golden caster sugar
finely grated zest 2 large lemon
125ml fresh lemon juice (from 2-3 lemons)
juice 1 small orange
85g butter , cut into pieces
3 egg yolks and a 1 whole egg
FOR THE MERINGUE4 egg whites , room temperature
200g golden caster sugar
2 level tbsp cornflour
Serves 6 - 8
Preperation and cooking times
Prep 1 hr 30 mins
Cook min 1 hr 45 mins
Or 40-50 mins if baking the pastry a day ahead For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor!. Using the pulse button so the mix is not overworked, process until the mix starts to bind!. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2!.5cm loose-bottom fluted flan tin!. Trim and neaten the edges!. Press pastry into flutes!. The pastry is quite rich, so don't worry if it cracks, just press it back together!. Prick the base with a fork, line with foil, shiny side down, and chill for 1?2-1 hour (or overnight)!.
Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6!. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked!. Set aside!. (Can be done a day ahead if you want to get ahead!.) Lower the oven to 180C/fan 160C/gas 4!.
While the pastry bakes, prepare the filling: mix the cornflour, sugar and lemon zest in a medium saucepan!. Strain and stir in the lemon juice gradually!. Make orange juice up to 200ml/7fl oz with water and strain into the pan!. Cook over a medium heat, stirring constantly, until thickened and smooth!. Once the mixture bubbles, remove from the heat and beat in the butter until melted!. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat!. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon!. (It will bubble, but doesn't curdle!.) Take off the heat and set aside while you make the meringue!.
Put the egg whites in a large bowl!. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating!. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick!. Quickly reheat the filling and pour it into the pastry case!. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding)!. Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl!. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured!. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1?2-1 hr before slicing!. Eat the same day
Enjoy =)Www@FoodAQ@Com