Perfecting Lemon Meringue Pie
My question is relating to Delia’s traditional lemon meringue pie recipe.
I’ve attempted it numerous times now and although initially the middle is very thick, when I add the eggs, lemon juice and butter it gets thinner and thinner and even after cooking it remains very thin and runny.
I’m not too sure what I’m doing wrong?
I just wondered if you had any tips you could share?
The lemon juice from the 2 lemons was around 100ml in total and the cornflour was 35g.
Would it make a difference using butter or margarine (I have tried both in the past and it didn’t seem to make a difference).
Should I let it cool before adding the eggs, lemon juice and butter or can you begin adding them immediately after removing the pan from the heat?
Any advise most welcome, as I love the recipe just wish I could get the middle a bit firmer.
Many thanks in advance