The Best Lemon Pie Filling Recipe - Our Wabi Sabi Life (2024)

FAQs

What is the liquid at the bottom of the lemon meringue pie? ›

Water seeping from meringue is practically always coming from the egg whites. There are a few standard things you can do to reduce it. First, do not overbeat. For some reason, recipes love to direct people to beat egg whites "to stiff peaks".

Lemon curd is a spread made out of fresh lemon juice, eggs, sugar, zest, and butter. The eggs in the recipe thicken the mixture, giving it a custard-like consistency.

Why Meringue Pies Weep. As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.

While commercial pie thickeners aid the naturally occurring pectin in your fruit filling, pectin from the added lemon, lime, or orange solidifies your pie's interior. Don't worry about the citrus fruit overpowering the flavor of your pie.

For a lemon filling that's glossy and translucent, and firm enough to cut yet melts in your mouth, cornstarch is the thickener of choice.

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled.

The Trick To Making Lemon Pie Filling for Lemon Meringue Pie

You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie. READ MORE: What happens when the lemon filling fails to set properly? A runny filling, no fun!

How do you keep lemon meringue pie from getting soggy? It's important to blind bake the crust (partially bake the crust without the filling) before adding the lemon filling and meringue, otherwise you'll have a soggy crust.

Does powdered lemon pie filling go bad? ›

We strongly recommend replacement by the Best if Used by Date (available on some products), due to diminished flavor and visual characteristics. The recommended shelf lives of some of our other products are as follows: Durkee Pure and Imitation Extracts 3-4 years. Durkee Lemon Pie Filling 18 months.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Adding an extra egg gives the pie a cake-like consistency.

It filled 11 tins.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Pie Filling Enhancer thickens fruit pie fillings the same way Instant ClearJel does. Its advantage is added ascorbic acid (which adds a bright, tart note), and superfine sugar, which prevents it from clumping. Pie Filling Enhancer is about half sugar, so you'll want to reduce the sugar in your recipe accordingly.

Meringue pies will ''weep'' water because of the interaction between the filling and the whipped meringue. If one or the other is overcooked, water beads will form and weep. Egg whites can also weep if they are over-beaten or are from old eggs. Refrigeration (unfortunately) speeds up the process of weeping—oops!

stiff peaks. beaten egg whites that stand up straight when beaters are lifted from the mixture. weep. when liquid accumulates between meringue and pie filling because meringue was spread on cool filling.

Probably not. Meringue is made with egg whites and egg whites should be cooked before they're eaten, even when mixed in meringue.