big problem with lemon meringue pie
made this for Fourth of July. Was super worried about the meringue because of the weather in the Northeast, but I ended up have a curd that just DID NOT set. I cooked it long enough, it was already starting to set...the only thing I did different (which I think might be the problem) is that I used "Can't believe it's not butter." because that was all my sister had in the house. It was delicious.....but just a nice curd....did not set. What do all the chowhounders think?
I think the clue is the "Can't believe it's not butter". It ISN'T butter...lol. Read the ingredients in that stuff. I am sure there is something in there that prevents something else from happening to the product which in turn probably prevented your lemon filling from completely setting. The purer the ingredient the better the result is my rule. Much better for the body too.
I have always had to increase the stated amount of cornstarch in lemon pie filling, otherwise it blobs all over the place. And I agree with the other post about using real butter.
How much cornstarch, water and sugar did your recipe call for. Yeah, the I Can't Believe It's Not Butter isn't real butter and probably has a lot of water added, but it shouldn't have been enough to totally prevent the filling from setting. The recipe I use - which is really old - is very, very dense and thick even before it cools and holds it's shape no matter what, even if I want to add more lemon juice and/or butter, which I often do. My recipe uses a LOT of cornstarch.