Perfecting Lemon Meringue Pie
Asked on 25 May 2020 by paws85
Hi Lindsey,
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
Karen
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Hello Karen,
I agree with your quantities for the lemon and cornflour.
I add the yolks to the cooked cornflour mix when it’s pulled off the heat.
When you boil your cornflour mixture are you simmering and stirring for a minute? Perhaps increase the simmering heat a little.
Are you using large eggs?
Are you then making the meringue mixture and topping the pie and baking straight away?
Kind regards
Lindsey