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What else can I help you with?
Can you use icing sugar for the lemon curd?
A little cornflour will do the trick.
What is a substitute for cornflour in an African milk tart?
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.
In lemon meringue pie where does emulsification occur?
The lemon filling.
Can you freeze cooked lemon pudding and pie filling?
no
Why are corn flour and plain used in lemon meringue pie?
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
How long can you refrigerate lemon filling?
as long as you want :P
What is the main ingredient in pavlova?
The main ingredient is egg white. Other major ingredients include sugar, cornflour for the meringue, and cream and fruit for the filling.
What do you do if you have baked a pie shell and the lemon filling only to find out there isn't enough filling?
Top it off with cool whip. The vanilla cool whip would be a good flavor against the lemon.
Are lemon curd and lemon pie fill the same thing?
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.
Where to buy can lemon pie filling?
Amazon.co.uk has some retailers who stock it.
Do you add the water to the one step angel food cake mix when the recipe says to add 1 can lemon pie filling to the cake mix for lemon bars?
One step is the cake mix and the lemon pie filling... no water or other ingredient.
Why do you put eggs in a lemon meringue filling?
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.
