ross.felix•1mo agoMost Upvoted

My lemon meringue pie filling turned into soup after chilling overnight

I followed the recipe exactly, but the cornstarch must have been old because it never set up. Anyone have a foolproof method for getting that perfect sliceable texture?

3 comments

3 Comments

the_zara1mo ago

My grandma always swore by cooking the filling a full minute after it bubbles. The extra heat helps the cornstarch activate properly. It made her pies set up like a dream every single time.

jade_singh26d ago

Your grandma sounds like she knew her stuff but honestly a full minute after it bubbles seems like overkill to me. I've been boiling my fillings until they visibly thicken and that's always been enough. Plus if you let it go too long you risk scorching the bottom and that burnt taste ruins the whole pie. It's not like we're building rockets here, just pie filling.

jadew631mo ago

Yeah, the cornstarch age thing is real. I keep mine in the freezer now, it lasts way longer. Also, don't just go by the clock when you cook it. You need to see it get thick like pudding on the stove, before you even pour it in the shell. If it's still runny in the pot, it's not going to set in the fridge.