My lemon meringue pie filling turned into soup yesterday

I followed the recipe exactly, but when I cut into it after 3 hours in the fridge, the filling just poured out. I think my cornstarch slurry wasn't thick enough before I added the lemon juice. What's your go-to method for getting that perfect, sliceable lemon filling?

2 comments

2 Comments

jamie_taylor7d ago

I used to think you could just mix cornstarch with cold water for the slurry, but that changed after my own soup incident. Now I always cook the slurry with a bit of the sugar over medium heat, stirring until it's thick and clear like glue, before adding any lemon juice or egg yolks. That extra cooking step makes it set up solid every time.

logan2636d ago

Set up solid every time" feels like overkill for a slurry. It's just cornstarch and water, how much can go wrong? I've been dumping the mix straight into hot soup for years and never had a disaster.