How to Thicken a Lemon Filling in Baking (3 Steps)
Lemon filling for cakes, pies and pastries has a reputation for being difficult to make. Essentially a custard, lemon filling or curd gets thickened with eggs, cornstarch and sometimes butter. If yours seems too runny, the problem is likely caused by one of three things: not enough cornstarch, inadequate cooking time or cooking the filling for too long. In most cases, you can fix the problem simply by adding more cornstarch and cooking the filling again. Just watch it carefully so it doesn't scorch.
Things You'll Need
- Cornstarch
- Covered containers or plastic wrap
Instructions
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Put equal amounts of cornstarch and cold water in a bowl and stir it into a smooth slurry. Drizzle the mixture into the custard as you reheat it to simmering over medium heat on the stove. Simmer it for one minute, stirring constantly.
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Pour the custard into a bowl to cool for 20 minutes. Assess the thickness; add more cornstarch and recook the filling as needed, pulling it off the heat after one minute at a simmer.
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Refrigerate leftovers within two hours of cooking the custard. Cover the pie or custard with plastic wrap or place it in a covered container. Refrigerate it at 40 degrees and use the custard within three or four days.
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