Lemon pie

Cafe Society
1

I made some lemon pie this morning and it came out good but not exactly what I am looking for. I have been using the same recipe for the past 50 years. A little too sweet ( less sugar obviously) But I think I want the pudding mix more jello like, can corn starch and gelatin be mixed. I am also thinking some extra butter or egg yolk or possibly both might make it a bit smoother. Any suggestions?

2

Can you post the recipe? We could help tweak it from there.

3

Is this a lemon meringue-type pie without the meringue? My favorite lemon pie uses lemon curd and is rather stiff and very lemony. You have to get the sugar just right, though. Great with a blob of whipped cream on the side.

4

It is lemon Meringue pie, I am thinking I usually add more egg yolks but I don’t bake them very often. I will be cooking several over the next few months and want to nail it down if I can. Everybody seems to love it like it is but I know it should be better

Filling

1 1/4
cups sugar
1/3
cup cornstarch
1/2
teaspoon salt
1 1/2
cups cold water
3
egg yolks
2
tablespoons butter or margarine
1
tablespoon grated lemon peel
1/2
cup fresh lemon juice

5

Well, you certainly have plenty of yolks available, left over from making the meringue.

6 
Is the lemon curd just milk and lemon or is it cream?
7

Classic lemon curd is eggs, butter, sugar and lemon. This recipe is really easy and tastes fabulously lemony. It may not be as stiff as you want though.

8

That would be great with a Danish or maybe even shallow tarts

9

There are different recipes for the filling, I can’t suggest any. (I used the little box of lemon pudding mix once, with a hard lemon drop in with the powder, and it was meh - OK, but just barely.)…Are you making the crust yourself or using a prepared one? I find the crust makes ALL the difference, if one can make a good piecrust from scratch, any pie improves immensely.

10

Also, isn’t there a trick for keeping the blind-baked crust from getting soggy when you put in the lemon filling? Brushing it with an egg wash or something? It’s been a while…

11

Cornstarch begins to thicken at 203 F (95 C). Egg yolks set at a much lower temperature, and could curdle at the higher temperature needed for cornstarch. I’d suggest you use one thickener or the other.

12

This is my absolute favorite lemon curd recipe, everyone raves about it. And it is definitely thick enough to make a pie filling (although it’s also quite sticky, so you might want to use a warmed knife to cut through it!)

Lemon Curd

(links to a blog that is not mine)