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Lemon Pie Filling

A delightful and tangy lemon filling perfect for pies, cakes, or as a topping for pancakes and yogurt.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups water The base for creating your filling.
  • 2 cups granulated sugar Provides sweetness to balance the tartness.
  • 1 teaspoon salt Enhances the overall flavor of the filling.
  • 6 tablespoons corn starch Thickens the filling for that perfect pie texture.
  • 2 medium lemons, juiced Adds brightness and tang.
  • 1 lemon rind zested Offers a concentrated lemon flavor that elevates the dish.
  • 4 large egg yolks, slightly beaten Adds richness and helps to thicken.
  • 1 tablespoon butter Adds creaminess and richness to the filling.

Method
 

Preparation
  1. In a large saucepan, mix water, sugar, salt, cornstarch, lemon juice, grated lemon rind, and egg yolks, whisking to combine.
Cooking
  1. Place the saucepan over medium-high heat and stir often to prevent sticking. Bring to a boil and cook for one minute or until it thickens, stirring constantly.
  2. Once thickened, remove the saucepan from heat and stir in butter until melted.
Cooling
  1. Pour your completed filling into a bowl. Cover with Saran Wrap, pressing it directly onto the surface to prevent a skin from forming. Allow it to cool on the countertop while you prepare your pie crust.

Notes

Keep a batch of this versatile filling on hand. For a reduced-calorie option, substitute half of the sugar with a sugar alternative. This recipe is gluten-free when paired with a gluten-free crust.