Hey everybody, I'm new to the forum, so I may not be posting this in the right place, but I did look to see if this had been discussed before, and I could not quite find the answer.
I'm trying to make Alton Brown's Lemon Meringue Pie(AB Pie)
, and the flavor is great, and the meringue is good, but it keeps turning out to watery.
I thought maybe I had old cornstarch, but I bought some new cornstarch and that did not help either.
The problem seems to come in when I add the Lemon Juice. It's good and thick until then, but that half cup of lemon juice is cutting the thick sugary filling down to runny eggs.
I'm thinking of taking out a half cup of water and putting the lemon juice in with it at the beginning, or maybe just cooking the stuff longer before adding the lemon juice. I don't know. But, that's why I'm here
Oh and are you supposed to refrigerate these pies?