Forum Thermomix

Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: dyljon on March 25, 2011, 05:51:20 am

Title: Doubling lemon meringue pie problem
Post by: dyljon on March 25, 2011, 05:51:20 am

I've made the LMP out of the EDC 4 times with no problems whatsoever, always turns out perfectly. Today though I wanted to make a big one, so made double quantity - pastry was perfect, but when it came to the lemon filling I could not get it to thicken. I'm sure I doubled all quantities correctly, and I extended the cooking time, first by 6 minutes on top of the usual 10, then added more cornflour and cooked an extra 6 minutes but still no thickening. I put it in to the fridge anyway hoping it would thicken as it cooled, but it's been in there nearly 3 hours and while it is a bit thicker it is still way too runny to use.

It's too late to make another one as I need it for tonight, so Cheesecake shop here I come :(, but was hoping someone might be able to suggest what went wrong so I know for next time?

Title: Re: Doubling lemon meringue pie problem
Post by: Chelsea (Thermie Groupie) on March 25, 2011, 09:36:50 am

Sorry dyljon I have no idea. ??? Hopefully someone will be able to help you soon.

Title: Re: Doubling lemon meringue pie problem
Post by: CreamPuff63 on March 25, 2011, 03:18:36 pm

Dyljon some recipes are just not made to be doubled. Sometimes you can chance upon a cake recipe that you can double successfully, or you can double a main dish because you may also adjust some ingredients to your liking or it just works out that way but a lemon meringue is "chancy" dish that probably falls into this category. I tend to think that most dishes of this variety are smaller and you just don't do a super dooper big one so its not do-able to double and be successful.

Title: Re: Doubling lemon meringue pie problem
Post by: dyljon on March 25, 2011, 10:22:16 pm

Thanks creampuff, I thought that may be the case. Next time I won't try to be clever, I'll just make 2 small ones!

Title: Re: Doubling lemon meringue pie problem
Post by: JaneeZee on April 02, 2011, 03:22:33 am

You shouldn't have to make 2 small pies - just 2 batches of lemon filling!!

The filling recipe should double however.  Maybe given how late it is try mixing a bit more cornflour with water, put the mixture back into the TM bowl. Whip it all together & then cook for another couple of minutes to see how that goes.  I've put my filling into the pastry pretty warm in the past - it doesn't need to be chilled - & topped with meringue & baked no problems.

Good luck!