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Lemon Pie Filling Recipe

Lemon Pie Filling

iamwinfred
This lemon pie filling recipe is the same silky, tangy-sweet filling you'll find in a classic lemon meringue pie, made on its own so you can use it however you like. It comes together on the stovetop in under 20 minutes with just a handful of pantry staples. No fancy techniques, no water bath, no stress.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sauce
Cuisine American
Servings 8
Calories 170 kcal

Equipment

  • Heavy-bottom saucepan
  • Whisk
  • Measuring cups and spoons
  • Microplane zester
  • Fine-mesh strainer
  • Mixing bowls
  • Rubber spatula

Ingredients
  

  • 1 cup granulated sugar 200g
  • 1/3 cup cornstarch 40g
  • 1/4 teaspoon salt
  • 1 1/2 cups water 360ml
  • 4 large egg yolks lightly beaten
  • 2 tablespoons unsalted butter 28g
  • 1 tablespoon lemon zest from about 1 large lemon
  • 1/2 cup fresh lemon juice 120ml, from about 3 large lemons

Instructions
 

  • Whisk sugar, cornstarch, and salt together in a heavy-bottom saucepan until fully combined and no streaks remain.
  • Slowly whisk in water until completely smooth with no lumps. Cook over medium heat, whisking constantly, for 6-8 minutes until mixture thickens and bubbles gently.
  • Place egg yolks in a bowl. Slowly ladle about 1/2 cup of hot sugar mixture into yolks while whisking constantly. Continue adding hot mixture gradually until about half has been incorporated.
  • Pour tempered yolk mixture back into the saucepan, whisking constantly. Return to medium heat and cook for 2-3 minutes until thick and glossy, coating the back of a spoon.
  • Remove from heat. Stir in butter until melted and incorporated. Add lemon zest and fresh lemon juice, whisking until smooth and glossy.
  • Pour filling through a fine mesh strainer into a clean bowl. Press plastic wrap directly onto the surface to prevent skin from forming. Cool at room temperature for 20 minutes before using or refrigerate.

Notes

  • Use fresh lemon juice and zest for the brightest flavor. Bottled juice works in a pinch but yields a flatter taste.
  • Whisk constantly while cooking to prevent lumps and scorching. Patience with whisking is the biggest factor for a silky texture.
  • Temper egg yolks slowly by adding hot mixture a little at a time to avoid scrambling them.
  • Straining the finished filling is optional but removes any cooked egg bits for a completely smooth texture.
  • Press plastic wrap directly onto the surface while cooling to stop a skin from forming.
  • Let filling cool slightly before pouring into a crust so it sets properly.
  • Store in an airtight container in the refrigerator for up to 4 days. Do not freeze, as texture becomes watery and grainy.
  • If filling seems too thick after chilling, stir in a teaspoon of water at a time until smooth. Avoid microwaving to prevent egg separation.
  • For a lime version, swap lemon juice and zest for lime. For extra tartness, increase lemon juice by 2 tablespoons and reduce sugar slightly.
  • For a dairy-free version, replace butter with plant-based butter alternative. For extra rich filling, add one additional egg yolk.

Nutrition

Serving: 1servingCalories: 170kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 2.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.6gCholesterol: 95mgSodium: 85mgPotassium: 35mgFiber: 0.5gSugar: 25gVitamin A: 6IUVitamin C: 15mgCalcium: 1mgIron: 2mg
Keyword citrus dessert, lemon curd, lemon pie filling, pie filling
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