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Lemon Juice in Pie Before or After Cooking the Filling?

kjonyou | Apr 30, 202006:04 PM     1

So I am new to baking pies. Was making a Blueberry pie and a lot of them add lemon juice to boost flavor. Some people pre-cook the filling to get rid of the water and thinking it up a bit. That's where my question lies. Some say adding lemon juice at this point is beneficial for several scientific reasons like PH, color thickening etc. Others say hold off until its off the heat because that will destroy the flavor.

I split the difference and adding a second Tbsp. after it cook which significantly brought down the foaming action. But since i have nothing to compare it to I am wondering what other people think?

So what's the deal? Lemon juice before or after?

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