When making lemon meringue filling for a pie, as I described in a previous recent posting, it is essential that the egg yolks reach the proper temperature to ensure that the mixture will not thin out on cooling. If not using a thermometer, it is safest to bring the mixture to just before it starts to boil. If it should lump, press it through a fine sieve. For the smoothest, silkiest filling, I now prefer to omit lemon zest and bring the filling to 170° to 180˚F/77 to 82°C on an instant read thermometer. These changes have been made on the posting.
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