Much like how flour is used in gravy, cornflour is a thickener. If the cornflour is omitted from the recipe, the pie filling will come out with a somewhat soupy texture.
A little cornflour will do the trick.
There is no good substitute for cornflour - any substitution will significantly alter the texture of the tart filling. Cornflour is used to set the filling smoothly - you could add a couple of egg yolks to the filling as a replacement. But the result will be different. Plain flour will not give a pleasant result as a substitute - the filling will taste floury.
The lemon filling.
no
One is for the pastry the other for the filling. Plain flour makes pastry corn flour thickens filling and can be added to the meringue to stabalise it but that is not essential
as long as you want :P
The main ingredient is egg white. Other major ingredients include sugar, cornflour for the meringue, and cream and fruit for the filling.
Top it off with cool whip. The vanilla cool whip would be a good flavor against the lemon.
No. Lemon curd is a spread made using lemon zest as its main flavouring agent; a citron is a fruit sometimes mistakenly called a lemon.
Amazon.co.uk has some retailers who stock it.
One step is the cake mix and the lemon pie filling... no water or other ingredient.
The egg yolks provide the only fat in the filling, which is necessary for texture. Also, the egg yolks help thicken and bind the filling in recipes not calling for cornstarch or another starch. Without them, the filling would taste like a lemon gel, not a smooth custard, which is what the filling is and a custard, by definition, requires eggs or egg yolks.