Marie Callender's Lemon Cream Cheese Pie HELPPPPPPPP

[Jasmine5G]

Hi Everybody
My first time posting here since I have joined awhile back. I have enjoyed viewing your posting. I think the only thing I have tried so far is the 7 up cake which I found very nice... but one changed I did make to mines was before I poured the batter into the bakeing dish I placed pineapples at teh bottom which came out great. So thank you for that recipe

so now that bring me to the lemon cream cheese pie. it state I have to Whisk in egg yolks, Each time I whisk I would get cooked eggs. tried once not going to try again till I understand why?

so anyone please help

Thank you
Jasmine

[Kitchen Witch]

Jasmine - if the recipe is calling for you to "temper" your eggs you need to be careful so that your eggs don't scramble.

Here's the way it's done:

The technique used to blend uncooked eggs into hot liquid or sauce. Eggs are beaten and a little of the hot mixture is stirred into them to warm (temper) them. Tempering slowly raises the temperature of an egg, without curdling it and without heating it through conventional methods. This prevents the eggs from scrambling or the milk from curdling when the hot liquid is introduced. Tempering is also done when trying to add a cold ingredient to melted chocolate or butter.

Example:

Heat the milk, usually until just boiling. I like to let my ingredients cool slightly. Make sure they are still fluid and not too thick. If not, reheat.
Prepare the eggs by lightly beating to combine; the hot liquids will eventually be added to them.
First dribble a small amount of hot milk in a steady stream into the eggs while quickly whisking the two together. This raises the temperature of the egg gradually and cools the milk slightly.
Continue to dribble in the hot milk and whisk until you feel, with your hand, that the bowl's side or bottom has become warm or as close as possible to the liquid's temperature. Doing this is a good indicator of telling if the egg has been warmed up.
Either, continue to add the rest of the hot liquids in a steady stream to the eggs while whisking or return the egg mixture back to the rest of the hot milk. The eggs won't scramble or the milk won't curdle at this point, because they have been warmed gently. But, always keep the mixture moving - don't stop whisking.
Proceed with the recipe.
NOTE: If you see any small white clumps in the mixture, then the egg has gone into shock and has curdled, either because the egg was too cold, or the mixing was done too slow. The egg has cooked and has separated from the hot mixture and therefore you have to start all over again with new ingredients. Sometimes the small white clumps can come from the chalazae from the egg whites and all you have to do is simply strain the custard.