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.
Table of Contents
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
Classic Lemon Pie Filling

Ingredients
- 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)
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Instructions
- 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.
- 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.
- 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.
- 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.
- Finish the filling. Remove from heat. Add 2 tablespoons of butter and keep stirring until it melts completely and mixes into the filling.
- 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.
Notes
Nutrition
By Katie Shaw

Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
I just made this for a pie for my husband’s birthday tomorrow and it was absolutely delicious!! Lemon pie is his favorite!! Thanks for sharing!👍
Might be the best thing I ever tasted. I had to leave the kitchen to avoid eating it all – I swear there is something kind of trickery involved to make it super-addictive. Can’t stop thinking about it.
Oh wow, that makes me so happy! I agree, homemade lemon pie filling is just too good. Maybe it’s the sweet and tart mix that makes it so addictive! I know how hard it is to stop eating it. Thank you for your kind words, and I hope you make it again soon!
I like your recipe for lemon pie filling. Can it be use for filling in a layer cake?
Yes it’s PERFECT for that!!! my favorite for this is king Arthur’s yellow cake the the layers and a buttercream with coconut on top. 🙂
Can you can this for use later?
no it’s not approved for canning.
Thank you. I have never made a lemon filling before I was surprised at how easy this was. It will not be my last time making it. Thanks so much for the ease n tips you included
Hey Barbara, you’re so welcome! I’m happy to hear you found it easy and enjoyable to make. Lemon pie filling is such a game-changer, isn’t it? I hope it becomes a go-to recipe for you. Thank you for taking the time to share your experience—it means so much!:)
I made this a few days ago and used it as filling for lemon meringue pie. It’s delicious and just perfect for those who don’t want milk or cream in their desserts. So a big thankyou and I’ll be making this again soon. Next up will be the cookies…..