Lemon Meringue Pie

Penelope_Penguin

JulieGeorgiana wrote: »

When using it do you just add it or dissolve it first??

You absoulutely have to slake it in cold liquid first (unless you buy the stuff that can be added straight to the hot sauce) otherwise you get lumps :eek:

I use mine in cheese sauce. I stir it hard and get a lovley silky sauce.

scaredy_cat

cornflour is a bit weird as it is both runny and solid at the same time. If you had enough made up, you can walk across slaked cornflour at the right consistancy...

nettles77

Thank you.

pogg000

Bra and knickers?

Trixsie1989

A flan dish if you've got one? Xxx

kittycat204

I always make mine in a pyrex dish.

Alton_Towers

Any dish that's suitable to go in the oven.

Flugelhorn

the pastry tends to be better if it is on a metal pie plate - best if it is one with slightly sloping sides to stop the lemon goo escaping.

this sort of thing:

Finefoot

Either pyrex or metal dish works well.

nettles77

Thank you very much, oh I just remembered I have a metal pie plate. Will try that. :-)