Question About a 1948 Sunbeam Mixmaster Lemon Pie Recipe

I would check that you have boiled the cornflour sufficiently.
That would be my guess - even more than the lemons.

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My LMP is from an old GH recipe.

IIRC, sugar and lemon zest plus water brought to the boil, meanwhile lemon juice mixed with cornflour.

Sugar and lemon zest mix then poured on to the cornflour mix, all transferred to a pan, boiled for 3 minutes,

Once off the heat, butter and egg yolks mixed in, all then poured into the (cooked) pastry case.

Always very popular, and I like that fact that both zest and juice of the lemons are used, plus both yolks and whites of all the eggs.

Yes, always a Green’s lemon meringue pie mix for my mum, too! She made beautiful pastry, so they were always wonderful. I’m another fan of Katie Stewart. We had a book of hers as an engagement present in 1983 and I still refer to it frequently.

I rarely follow recipes exactly -if they don't look right - I adjust.
If your sauce is runny I'd add some cornflour having blended it with some of the lemon juice.
You could add an egg .
I have made
Katie Stewart's lemon pie recipe for 50 years having copied it out from a neighbour .
Eventually I received the book and worked my way through every no- fail recipe.
I dislike meringue ,but it's easily added .
My mother in law made wonderful l lemon meringue pies from a packet .

Hope that works. Let us know!

zpio

Oh my goodness! I never even considered the amount of lemon juice I put in being an odd variable.
The recipe suggested 1/4 cup, but said that if I wanted more of a lemon flavor I could use 1/2 cup. I used my last two lemons assuming the quantity only changed the flavor.
You are right, this probably makes a large difference in the solidification, thank you!
I'll try and get to the store for new lemons soon, and I'll let you know the results
Thank you again!

Actually, I just reread the recipe, and it specified for up to 1/3 of a cup of lemon juice. No wonder this didn't work!

Oh my goodness! I never even considered the amount of lemon juice I put in being an odd variable.
The recipe suggested 1/4 cup, but said that if I wanted more of a lemon flavor I could use 1/2 cup. I used my last two lemons assuming the quantity only changed the flavor.
You are right, this probably makes a large difference in the solidification, thank you!
I'll try and get to the store for new lemons soon, and I'll let you know the results
Thank you again!

I've just looked up the Sunbeam recipe. To answer your query about when the sauce thickens, it thickens on the hob, before you pour it into the pastry case. Possibly you used a little too much liquid, either the water or perhaps the lemons were extra large?
I used to make my own lemon meringue pie and never had a problem with the thickening of the sauce and cornflour was the thickening agent.
Hope this helps.