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!