Help! Runny Lemon Meringue Pie filling

I want to attempt a lemon meringue pie again, but I have the fear! The first time I made it the filling was so runny when I cut into it (I’d let it chill for four hours, is that long enough?)
Where do you think I went wrong? I used the water/cornflour method. Maybe I didn’t boil it enough? Although I seemed to be stirring it for ages. Maybe a higher temp?
I’m also thinking, maybe I’ll have more luck with using a traditional lemon curd. Doing it on a double boiler with the egg yolks and lemon.
What recipe have you had the most luck with? Thanks!

  • Posted by: JessM13
  • July 12, 2020
  • 1 Comment

1 Comment

Happygoin July 12, 2020
I’ve used Ina Garten’s recipe for lemon curd many times with great success. Works every single time. It’s on the Food Network website. I just made it over the Fourth of calls for lemon juice, lemon zest, sugar and butter with a pinch of salt.

It also calls for 4 extra large eggs. I only have large eggs in my house, so I beat a fifth egg and add half of that to the four other large eggs.

I cook it over medium to medium-high heat.

Make very sure you bring it to a full boil. And then let it boil for about 30 seconds so you make really, really sure. It should bubble in the pan. And yes, it takes lots of stirring so it doesn’t stick to the bottom of your pan. Some things are just like that. But they’re so worth it!

Give that a try. Good luck!
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