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I have made lemon meringue pie filling in a double boiler since I was a teenager. I bring the water to a boil and then turn the heat down to keep it simmering. It might take a little longer, but it won't burn when you cook it. This is especially useful if you have an electric or glass top stove! Stirring constantly while cooking your filling is still a good idea. (My 1960s recipe does have me cover the thickened mixture at the point where eggs yolks and sugar are added, and to let it cook for 10 minutes without stirring.)

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