Here’s a simple, tangy, and creamy lemon pie filling recipe you can use for pies, tarts, or even as a dessert topping:
Lemon Pie Filling (makes enough for a 9-inch pie)
Ingredients
- 1 cup (200 g) sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 ½ cups (360 ml) water
- 2 lemons, juiced (about ¼–⅓ cup juice)
- 2 tsp lemon zest
- 2 tbsp butter
- 4 large egg yolks, lightly beaten
Instructions
- Mix dry ingredients: In a medium saucepan, combine sugar, flour, cornstarch, and salt.
- Add liquids: Gradually stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Temper the eggs: Slowly whisk a small amount of the hot mixture into the beaten egg yolks to prevent curdling. Then pour the egg mixture back into the saucepan.
- Cook until thickened: Continue cooking for 2–3 minutes, stirring constantly, until the filling thickens.
- Finish with butter: Remove from heat and stir in butter until smooth.
- Cool & use: Pour into a baked pie shell, tart shell, or use as a layer in desserts. Chill in the refrigerator for at least 2 hours before serving.
💡 Tip: For an extra smooth filling, you can strain the mixture before chilling to remove any bits of cooked egg.
If you want, I can give you a quick, no-cook version that sets perfectly with gelatin or cornstarch in just 10 minutes. That one’s great for fast desserts. Do you want me to do that?
