Lemon pie filling is one of the best things about lemon meringue pie! It’s tart, tangy, and just sweet enough.
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If you love the taste of lemon pie filling, why not make it yourself? This recipe for lemon pie filling has all of the zesty lemon flavor you expect, and takes just 15 minutes to make!
What Is Lemon Pie Filling?
Lemon pie filling is the base layer of lemon meringue pie. It’s made with lemon juice, eggs, cornstarch, sugar and water. It has a tart, zesty, and sweet taste and is also used in other baked goods like donuts, pastries, cakes, and cookies.
Ingredients You’ll Need
- concentrated lemon juice
- sugar
- cornstarch
- cold water
- egg
(Note: Full recipe is at the bottom of the post)
How to Make Lemon Pie Filling
- In a small saucepan, mix together the water and cornstarch.
- When the cornstarch dissolves, add the sugar, lemon juice, and a slightly beaten egg.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
- If using food coloring, add it in this step.
- Remove the thickened lemon mixture from the heat.
- Let the filling cool before using.
Lemon Pie Filling vs Lemon Curd
Lemon pie filling and lemon curd are very similar and can be used interchangeably. The key difference is lemon pie filling is typically thickened with flour, while lemon curd is thickened with eggs.
How Long Does Lemon Pie Filling Last?
Lemon pie filling can be refrigerated for up to five days in an airtight container. Let it sit at room temperature for 30 minutes to soften, and then stir before using. Lemon pie filling does not respond well to freezing.
How To Make Lemon Pie Filling Thicker
If your lemon pie filling is runny, try adding an additional tablespoon of cornstarch and stir over medium heat. The filling should thicken in 1 to 2 minutes. Note that lemon pie filling will thicken as it cools, usually within 3 to 4 minutes.
How to Store Pie Filling
Let the lemon pie filling come to room temperature and then place it into an airtight container. It can be stored in the fridge for up to five days.
Can Lemon Pie Filling Be Used As Cake Filling?
Yes, lemon pie filling is delicious as a cake filling. Try it with a coconut, vanilla, or lemon layer cake! It’s also delicious in a trifle.
Lemon Pie Filling Recipe
Ingredients
- 1/4 cup concentrated lemon juice
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups cold water
- 1 egg
Instructions
- In a small saucepan, mix together the water and cornstarch.
- When the cornstarch dissolves, add the sugar, lemon juice, and a slightly beaten egg.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
- If using food coloring, add it in this step.
- Remove the thickened lemon mixture from the heat.
- Let the filling cool before using.
Notes
- This recipe yields enough filling for 1 lemon pie.
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