Want to make a lemon pie filling from scratch? This Lemon Pie Filling Recipe is tart, tangy, and so easy to make you will wonder why you never made it homemade before.
Homemade Lemon Pie Filling is so much better than anything you buy from a can.One of my favorite pies every is my great grandmother’s lemon meringue pie recipe.
She used to have it all the time. I think from that love of lemon meringue I developed a love for all lemon desserts. It is sweet and sour and amazing.
I remember having a dessert a long time ago that they used pie filling in the frosting and I thought ooh what a unique idea. When I was making my Lemon Cake, I decided to try to make lemon frosting using homemade lemon pie filling.
Another delicious dessert idea is our Lemon Dump Cake. This is such a simple recipe that the lemon lovers in your family will love!
Jump to:
🥘Ingredients
🔪Instructions
🧾Substitutions
📖Variations
🍽Equipment
🥫Storage
👩🏻🍳Top Tips
❔FAQ
Lemon Pie Filling
🥘Ingredients
Sugar
Cornstarch
Cold water
Egg
Concentrated lemon juice.
You will find a complete list of the ingredients, with measurements listed below.
🔪Instructions
At the bottom of the post, in the recipe card, you will find the full instructions.
🧾Substitutions
Fresh lemon juice can be used in lieu of concentrated, but you will need to use more of it, and it take longer to cook.
📖Variations
Most recipes have four main ingredients: lemon juice, eggs, sugar, and cornstarch. The ratio of these ingredients varies depending on the recipe, but the basic principle is always the same: the acidity of the lemon juice interacts with the eggs and cornstarch to create a thick, creamy filling.
Sugar is added to offset the tartness of the lemon juice and provide sweetness. Water is used to thin out the filling if it is too thick. Some recipes use flour to thicken the filling, but I use just the cornstarch.
Ultimately, the goal is to create a balance of tartness, sweetness, and creaminess that will make your taste buds sing.
🍽Equipment
You can make lemon pie filling and store it in these mason jars in the refrigerator or use the jars to can the filling. That way you have it whenever you want it. Don’t know how to can? Use this FREE book to learn how.
🥫Storage
You can freeze this filling. Just place it into a freezer-safe container and store it for up to six months.
It will last in the fridge for up to two weeks. Make sure you put it in an airtight container though, so it doesn’t pick up the other smells from your refrigerator.
You can also make up a double batch and can this for later. To do this, simply sterilize some canning jars and then fill them with the pie filling.
Be sure to leave some headspace at the top of each jar, and then seal them with canning lids.
Then, process the jars in a boiling water bath for 10 minutes before allowing them to cool and storing them in a cool and dry place.
👩🏻🍳Top Tips
Besides the lemon cake with lemon icing, you can also make a delicious dessert with lemon pie filling.If you love baking with lemon pie filling, try these ideas:
Lemon Meringue Pie
Lemon Cookies
Lemon tarts
Lemon Danish
Lemon Muffins
Need a low calorie, low point pie crust recipe that tastes amazing- Use the one from this Skinny Easy Strawberry Pie Recipe.
As the lemon filling cools, it will thicken. It will usually take 3 to 4 minutes to start to thicken.
❔FAQ
Can Filling be Used as Cake Filling?
If want to add a burst of lemon flavor without the cake itself being lemon, you can add a thin layer of lemon pie filling between the layers of the cake. How much pie filling you put in between depends on how thick and how messy you want the cake to be.
How to Make Lemon Pie Filling Thicker
If you find that the pie filling isn’t as thick as you like, simply cook it longer. This is all it takes to make lemon pie filler thicker.
Want to make a lemon pie filling from scratch? This Lemon Pie Filling Recipe is so easy to make you will wonder why you never made it from scratch before. Homemade Lemon Pie Filling is so much better than anything you buy from a can.
In a small saucepan, mix together water and cornstarch.
When the cornstarch dissolves, add sugar, lemon juice, and a slightly beaten egg.
Cook over medium heat stirring constantly until it thickens and comes to a boil.
If adding food coloring, add it in this step.
Remove the thicken lemon mixture from the heat.
Let the filling cool before using.
Keyword lemon pie filling
Tried this recipe?Let us know how it was!
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A lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie.
I think you didn't cook it long enough after adding the eggs. Lemon pie filling has to be almost so thick you can cut it with a knife before you pour it into the shell or it won't set up. So you cook it until it becomes that thick.
Lemon pie filling … such as the Alton Brown's recipe from Food Network … is a cornstarch-based concoction of water, sugar, lemon juice, a bit of butter and zest. The recipe will require about 2 lemons. Lemon pie filling is good, but it ain't got nothin' on thick lemon curd.
Why Meringue Pies Weep. As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.
A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.
Enhance Flavor with Spices: Adjust the flavor with spices and seasonings. For apple pie filling, add cinnamon, nutmeg, or a pinch of cloves to achieve a homemade taste. Simmer the filling with these spices for a few minutes to meld the flavors.
This old-school ingredient may be what your great grandmother used to thicken her pies, and it's still great for making a perfect fruit pie with a clear, stable filling. Tapioca is derived from cassava (also known as yuca or manioc), a starchy root native to South America.
To make a thicker curd, you can also add another egg yolk to the recipe, or a teaspoon of cornflour mixed into a tablespoon of water and cook until thickened. How to thin lemon curd? You can make lemon curd thinner by adding more juice, or reducing the amount of egg.
Texture: Lemon curd has a smooth, creamy texture, whereas lemon pie filling is thicker and more gelatinous. Ingredients: Lemon curd typically contains eggs and butter, while lemon pie filling may include cornstarch or flour for thickening, and sometimes egg yolks.
Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.
Yes, lemon meringue pie should be refrigerated. To prevent foodborne illness, never let it sit at room temperature for more than two hours. To store lemon meringue pie without messing up the meringue, place two toothpicks in the pie. Loosely cover it with storage wrap and store in the refrigerator for up to two days.
Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.
While they both have a lemony flavor, they are not interchangeable due to their different textures and consistencies. Lemon curd is best used as a spread or filling for cakes, tarts, or scones, while lemon pie filling is specifically formulated for use in pies.
Those used to making lemon curd will recognize the ingredients but not the technique. Adding the butter after the cooked eggs, juice and sugar have cooled significantly is what sets lemon cream apart from lemon curd, in which everything is cooked together.
While curd resembles pudding or custard, the difference lies in the way it's thickened. Custards and puddings rely on cornstarch, milk and cream, while eggs are the primary thickener for curd, making it lighter and brighter.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
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