lemon pie filling recipe

Written ByJenny Smyth Posted on
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The Best lemon pie filling recipe

I’ve been making lemon pie filling for years, and it’s always a crowd-pleaser. I first discovered this recipe when I was browsing through an old cookbook in my grandmother’s kitchen.

The combination of lemon juice, sugar, and eggs is a match made in heaven. It’s a classic American dessert that’s perfect for any occasion, from family gatherings to holiday parties.

My kids love helping me make it, and they can’t get enough of the sweet and tangy flavor. As for me, I appreciate how easy it is to whip up a batch – just combine the ingredients in a saucepan and cook until it thickens.

It’s also a great way to use up fresh lemons from our garden. The best part is that you can store it in the fridge for up to a week, making it a convenient addition to any meal or snack.

Whether you’re looking for a dessert or just a tasty treat, lemon pie filling is the way to go. It’s also surprisingly healthy – with no added preservatives or artificial flavorings, you can feel good about serving it to your loved ones.

Lemon Pie Filling Recipe

Lemon Pie Filling Recipe

4.9 from 662 votes

A tangy and sweet lemon pie filling perfect for a classic pie. This recipe uses fresh lemons and simple ingredients for a delightful dessert.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt

For the Filling

1 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1/2 cup freshly squeezed lemon juice
Zest of 2 lemons
4 large egg yolks
1/2 cup unsalted butter, melted

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a mixing bowl, combine the flour and salt for the pie crust.
3Add 1/2 cup of cold unsalted butter, cut into small pieces.
4Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
5Gradually add 3-4 tablespoons of ice-cold water, mixing just until the dough comes together.
6Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
7Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
8Press the dough into a 9-inch pie dish, trimming any excess.
9Use a fork to poke holes in the bottom of the crust to prevent bubbling.
10In a saucepan, combine the sugar, cornstarch, and salt.
11Gradually whisk in the lemon juice and lemon zest until smooth.
12Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
13Reduce the heat to low and simmer for 2 minutes, stirring continuously.
14Remove from heat and let it cool slightly.
15In a separate bowl, whisk the egg yolks.
16Slowly pour about 1/2 cup of the hot lemon mixture into the egg yolks, whisking constantly to temper the eggs.
17Pour the egg mixture back into the saucepan with the remaining lemon mixture, stirring well to combine.
18Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes.
19Remove from heat and stir in the melted butter until fully incorporated.
20Pour the lemon filling into the prepared pie crust.
21Cover the edges of the crust with aluminum foil to prevent burning.
22Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the filling is set.
23Allow the pie to cool completely on a wire rack before serving.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Ensure the lemon zest is finely grated to avoid large pieces in the filling. You can use store-bought pie crust to save time.

Watch Video Of How Lemon Pie Filling Recipe Works

Lemon pie filling is always a good idea – whether you’re hosting a dinner party or just need a quick dessert option.

It’s easy to make and stores well in the fridge for up to a week.

My family loves when I serve it alongside whipped cream or ice cream – it’s the perfect way to cap off any meal.

❓ Frequently Asked Questions About Lemon Pie Filling

Q: What is lemon pie filling made of?

It’s a simple mixture of lemon juice, sugar, eggs, and sometimes butter or cream.

Q: Is lemon pie filling healthy?

Yes, it is! With just a few natural ingredients and no added preservatives or artificial flavorings, you can feel good about serving it to your family.

Q: Can I use frozen lemons for this recipe?

No, it’s best to use fresh lemons for the best flavor.

Q: How do I store leftover lemon pie filling?

You can store it in the fridge for up to a week or freeze it for later use.

Q: Can I make this recipe without eggs?

No, eggs are essential to the texture and structure of lemon pie filling.

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