Lemon pie filling should be about as thick as cake batter. Once you finish making the pie, you will have to refrigerate it and at that point the filling will firm up a bit. Before refrigerating the pie, if it is too thick then when you serve it, it will have a hard/dry quality to it. If however, it is too thin, then the pie will be runny.
Answers
January 31, 2010
Lemon pie filling should be about as thick as cake batter. Once you finish making the pie, you will have to refrigerate it and at that point the filling will firm up a bit. Before refrigerating the pie, if it is too thick then when you serve it, it will have a hard/dry quality to it. If however, it is too thin, then the pie will be runny.