The filling I have made is rather 'loose'.Is there any way to thicken it.The egg yolks were added last.If I bring it back to boiling point will this thicken it.I don't really want to add more cornflour.Thanks.
buzzy110,
Jul 4, 4:41am
Don't boil it or it will curdle and definitely not thicken. Sorry I cannot help you further because I don't know how you got to where you are. The filling in LMP usually requires cooking at a low temperature and constant stirring. All rather bothersome but necessary.
If it were me (an only I'd do this) I'd mix in cream and another 2 eggs and bake, as for a baked custard or lemon tart, in the pastry shell for about 20-30mins then add on the meringue and cook for the required amount of time.
propagator,
Jul 4, 5:08am
Thanks for yourreply Buzzy.The recipe is from the Edmonds book only I have used a crumb base.Think I'll just call it a pudding rather than a pie!!
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