Need help ASAP, please! I'm making my Aunt's Double Lemon Cream Pie for tonight.

[cynupstateny]

Could someone check out the recipe and tell me when to add the butter in Filling #2. I've made this before but not for quite some time.

PS: Guests for dinner, half the dishes in the house are dirty, they just shut my water off (without notice) to work on pipes in the road!

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=50079

 

[deb-in-mi]

It doesn't say However....

I think it would be the very last thing to add:
Return to heat and cook, stirring constantly, until mixture bubbles again. Cover and cool.

 

[marilynfl]

I would add it OFF HEAT >> after the second boil. I would chill the first half and chill

the second batch separately, only layering on the second half after both are cool, going toward coldish. Then chill the finished pie to re-firm up the butter and cream cheese. Then cut off a slice and mail it to Florida for personal validation.

I speak from sad, sloppy, melt-y pie filling experience.

 

[cynupstateny]

Thanks!

 

[CathyZ]

Hi Cyn- i've made a version of your Aunt's pie for several years and.....

Marilyn is right- after the filling is thickened, take it off the heat and whisk in the butter then cool down.

Delicious pie.

 

[deb-in-mi]

Yep - meant to say 'take off heat and add butter'....glad others did!

 

[cynupstateny]

I added after the second boil...perfect! Thanks, all!

 

[curious1]

My sympathy. That happened to me, but it was the power company, I had a cheesecake in the oven.