: I have made your lemon meringue pie twice but both times the lemon filling has not set. Any ideas please? ?!
Answers:
I am very sorry that you were disappointed with the Lemon Meringue Pie, the juice of 2 large lemons is the correct amount!. The filling must be brought to the boil and simmered gently until thick before pouring into the pastry case!.
To prevent the base from going soggy you can use a metal baking tin!.Www@FoodAQ@Com
To prevent the base from going soggy you can use a metal baking tin!.Www@FoodAQ@Com
I am very sorry that you were disappointed with the Lemon Meringue Pie, the juice of 2 large lemons is the correct amount!. The filling must be brought to the boil and simmered gently until thick before pouring into the pastry case!.
To prevent the base from going soggy you can use a metal baking tin!.
Www@FoodAQ@Com
To prevent the base from going soggy you can use a metal baking tin!.
Www@FoodAQ@Com
You can add a little more cornflour but don't forget that you shouldn't boil the mixture in any case!. also did you add the yolks of an egg!? This will thicken up the mixture too!.Www@FoodAQ@Com
I don't know your particular recipe, but you may not be boiling it long enough or your recipe has too much liquid (water and lemon juice) to too little cornstarch!.Www@FoodAQ@Com
Perhaps you should cook the filling longer to make it thicker!. Just be careful not to scorch the filling!.
docWww@FoodAQ@Com
docWww@FoodAQ@Com
leev da peelings on da lemonWww@FoodAQ@Com
noneWww@FoodAQ@Com