How to Make Classic Lemon Pie Filling

This classic lemon pie filling is one of those things that is hard to give up once you’ve had it. Canned just can’t compete. Whether you’re filling doughnuts with it, layering it between cake layers, or using it as a base for a classic lemon pie, it’s definitely worth the effort to make it yourself.

This is worth all the squeezing and mixing. You’ll love all the flavor it adds to homemade baked goods.

Ingredients and Tools You’ll Need

We are obviously going to use fresh lemons here. Don’t you dare use bottled juice on me!

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1½ cups water
• 2 lemons (juiced and zested)
• 2 tablespoons butter
• 4 egg yolks (beaten)

How to Make Homemade Lemon Pie Filling

Step One: Prepare The Lemon Mixture

In a medium saucepan, whisk together 1 cup of granulated sugar, 2 tablespoons of flour, 3 tablespoons of cornstarch, and ¼ teaspoon of salt. Stir in 1 ½ cups of water, the juice, and zest of 2 lemons. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil.

Step Two: Thicken The Filling

After the mixture boils, turn down the heat and let it simmer for 1 minute. Keep stirring until the mixture thickens a lot.

Step Three: Temper The Egg Yolks

In a small bowl, whisk 4 beaten egg yolks. Gradually whisk in about ½ cup of the hot sugar mixture to temper the egg yolks. This step prevents the eggs from curdling.

Step Four: Combine And Cook

Pour the tempered egg yolks back into the saucepan. Bring the mixture to a gentle boil and continue cooking, stirring constantly, for 2 minutes. The filling should be thick and smooth.

Step Five: Finish The Filling

Remove from heat. Add 2 tablespoons of butter and keep stirring until it melts completely and mixes into the filling.

Step Six: Cool And Use

Let the filling cool a bit before pouring it into your pie crust. If you’re not using it right away, cover the filling with plastic wrap pressed onto the surface to avoid forming a skin.

Storage Instructions

Keep the lemon pie filling in an airtight container.

If you don’t have a large container, pour the filling into a bowl and cover it with plastic wrap to prevent skin from forming on top. It can be refrigerated like this for up to 3 days.

You can make this a few days ahead of time.

How to Use Lemon Pie Filling

It’s not just for pies! There are many recipes with lemon pie filling.

• Use it for a lemon cobbler – like a pie, but easier!
• Sourdough lemon bars are a travel-friendly dessert.
• Make homemade yeast doughnuts without cutting a center hole, and pipe the filling in after you fry them.
• And you can still make your classic creamy lemon pie!

More Pie Filling Recipes

Pie fillings are so helpful to have on hand.

• Everyone loves a classic apple pie, and this apple pie filling will make your life easier.
• If you want enough for a big batch, this cherry pie filling will give you enough to make 7 pies!
• Blueberry pie filling is also really good on cheesecake. 😋
• We like to spoon blackberry pie filling over ice cream.

Printable Recipe