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To check out: Lemon Meringue Pie
- Thread starter meryl
- Start date
I don't like the idea of adding the cornstarch and sugar to the boiling water, even if it rests.
The water will still be very hot, so what would prevent the cornstarch from clumping up? I would mix in some cold water with the cornstarch first, then boil the remaining water, etc.
"Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated."
The water will still be very hot, so what would prevent the cornstarch from clumping up? I would mix in some cold water with the cornstarch first, then boil the remaining water, etc.
"Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated."
Can I offer an alternative very much T&T Lemon Meringue Pie filling? So much easier too
This is my grandmother's recipe and to date I have never tasted a better one. The method is easier, the result will be a deeper lemon flavor because of the large amount of zest. I won't put in the crust or meringue for the pie here- but just the lemon filling. Try it- you won't be sorry!
Filling: In a double boiler over simmering water mix:
1-1/2 cup sugar
1/3 cup cornstarch
1-1/2 cup boiling water
1/2 tsp salt
1/2 cup fresh-squeezed lemon juice
1-1/2 tbsp (heaping) fresh chopped lemon zest
3 beaten egg yolks
Cook approximately 10 minutes, stirring frequently with a whisk. Add 1 tbsp butter and mix thoroughly. When thickened to a pudding-like consistency, take off heat. Pour into pie shell and set aside
This is my grandmother's recipe and to date I have never tasted a better one. The method is easier, the result will be a deeper lemon flavor because of the large amount of zest. I won't put in the crust or meringue for the pie here- but just the lemon filling. Try it- you won't be sorry!
Filling: In a double boiler over simmering water mix:
1-1/2 cup sugar
1/3 cup cornstarch
1-1/2 cup boiling water
1/2 tsp salt
1/2 cup fresh-squeezed lemon juice
1-1/2 tbsp (heaping) fresh chopped lemon zest
3 beaten egg yolks
Cook approximately 10 minutes, stirring frequently with a whisk. Add 1 tbsp butter and mix thoroughly. When thickened to a pudding-like consistency, take off heat. Pour into pie shell and set aside