Author Topic: lemon meringue pie not setting (Read 7092 times)

julz · « **on:** September 26, 2009, 04:26:44 am »

our lemon meringue pie is not setting
it looks fantasic but the lemon pie is really soft
can anyone please help

julz

Thermomixer · « **Reply #1 on:** September 26, 2009, 04:44:35 am »

Welcome julz. Which recipe are you using? You may need to add some cornflour to the curd mix or extra egg yolks ?

Let us know which recipe.

julz · « **Reply #2 on:** September 26, 2009, 04:55:44 am »

everyday cooking
can i more flour after it is all cooked ?

Thermomixer · « **Reply #3 on:** September 26, 2009, 05:25:25 am »

Don't have the EDC book here - not sure of the recipe. Have you cut the pie up? You can try to lift the meringue off and put it on silicon paper and then scrape out the filling and place some butter and cornflour - maybe a dessertspoon of each (depending on how runny) into TM bowl with small amount of the filling and mix and heat it up to 80^oC for a couple of minutes, before adding the rest of the filling and cooking it for about 5 minutes on 80^oC and then placing back into the flan and placing top back on.

We may be talking at cross purposes?

Thermomixer · « **Reply #4 on:** September 26, 2009, 05:34:19 am »

Sorry, is it the pastry that is soft? If so you can still scrape out the filling and bake the pastry for a bit longer.

Hope I am not confusing you as much as I have confused myself !!

julz · « **Reply #5 on:** September 26, 2009, 11:07:02 am »

no not confusing thanks
everything is good but the filling
i will try to add more flour its a shame to waste it