This classic lemon pie filling strikes the perfect balance between sweet and tangy. 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.

A vibrant, glossy bowl of lemon pie filling, showcasing the final product's texture and color, ready to be used in a pie or for other dessert applications.

Classic Lemon Pie Filling

The perfect blend of sweet and tangy meets in a lusciously smooth filling.

Prep Time 10

Cook Time 10

Total Time 20

Serving Size nine-inch pie

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)

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 1/4 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 1/2 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

Before you start cooking, make sure to have all your ingredients measured and ready. This will make the process smoother and prevent any last-minute searching for ingredients.

Always use fresh lemons for the best flavor. Eureka and Lisbon lemons are commonly found and offer a perfect balance of tartness and juice, which is great for pie fillings. On the other hand, Meyer lemons are sweeter and less acidic, so you might need to adjust the sugar content.

Using room-temperature egg yolks makes blending with the hot mixture easier, reducing the risk of curdling.

Pour the lemon mixture through a fine-mesh sieve before adding the butter to make a smoother filling.

The filling should coat the back of a spoon, and hold a line drawn through it with your finger. It will thicken more as it cools, so avoid overcooking it to achieve a thicker consistency.

Taste your lemon juice before starting; if it’s particularly tart, you might want to add a bit more sugar. Conversely, reduce the sugar if you prefer a sharper, more citrus-forward flavor.

And here are some of our favorite recipes with lemon pie filling.

More Tips:

When mixing the egg yolks with the hot mixture, keep whisking to make sure the filling is smooth and creamy.

Pour the lemon mixture through a fine-mesh sieve before adding the butter to make the filling extra smooth. This gets rid of any lumps or bits of zest.

Cornstarch is necessary for thickening but can taste raw if not cooked properly. Boil the mixture for at least 1 minute after adding the cornstarch to get rid of this flavor.

If you’re not using the filling immediately, cover it with plastic wrap pressed directly onto the surface. This stops a skin from forming on top.

Let the mixture cool a bit before pouring it into your pie crust to prevent a soggy crust.

Before taking it off the heat, taste the filling and adjust the sugar or lemon juice to your liking if necessary. A small change can make it perfect for your taste.

An overhead shot of lemon pie filling covered with plastic wrap in a saucepan beside a yellow and white checkered cloth, indicating the step to prevent skin formation on the filling.

Serving Suggestions

Serve the lemon pie filling with a graham cracker crust, meringue topping, shortbread cookies, fresh fruit salad, or puff pastry shells.

Key Ingredients and Tools

To make a great lemon pie filling, you’ll need a few specific items:

Ingredients for lemon pie filling neatly arranged on a marble countertop, including sugar, cornstarch, lemon juice, egg yolks, butter, and a measuring cup of water, showcasing the mise en place for the recipe

Fresh Lemons: Fresh lemons provide the best flavor and juice and zest for your pie filling.
Fine-Mesh Sieve: Strain the mixture through a fine-mesh sieve for a smooth filling by removing any lumps or zest bits.
Cornstarch: Cornstarch thickens the filling, creating a silky texture that is important for a good pie filling.
Whisk: A whisk is essential for smoothly blending ingredients and preventing lumps, especially when mixing the egg yolks.

Using the right items and ingredients can really help you achieve the perfect lemon pie filling.

Here are some ingredient alternatives for this recipe:

Cornstarch: You can replace it with an equal amount of arrowroot powder or tapioca starch.
Fresh Lemons: If you don’t have fresh lemons, use bottled lemon juice and dried lemon zest instead.
Granulated Sugar: Substitute it with an equal amount of caster sugar for a finer texture.
Butter: You can use margarine or a non-dairy butter alternative instead.

Keep in mind that using these substitutions will alter the outcome of the recipe, but you can still give it a try!

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Storage Instructions

Short-Term Storage: 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.

Make-Ahead Tip: If you plan to use the filling within a few days, making it ahead can be a real-time save. Prepare the filling per the recipe, let it cool to room temperature, and store it in the refrigerator as described above.

Long-Term Storage: Lemon pie filling can be frozen, although the texture might change slightly upon thawing. Cool the filling completely to freeze, then transfer it to a freezer-safe bag or container. Leave some space at the top, as the filling will expand when frozen. It can be kept in the freezer for up to 3 months.

Thawing: Thaw the frozen lemon pie filling in the refrigerator overnight. Before using, stir it well to ensure the consistency is even. A gentle whisk should bring the filling back together if it separates slightly.

Freezing Tip: Consider freezing the filling in pre-measured amounts, enough for one pie each. This way, you only thaw what you need.

After Storing: The filling might have thickened a bit more after refrigeration or thawing. Gently reheat it over low heat while stirring continuously to restore its smooth consistency. If it seems too thick, a small amount of water or lemon juice can be added to adjust the texture.

I usually make the filling in the morning and assemble my pie around lunchtime.

Enjoy making this classic lemon pie filling at home with these easy steps and tips. It’s a delightful treat that will surely impress, whether you’re serving it in a pie or as a versatile dessert topping.

Happy baking, and enjoy your delicious homemade dessert with family and friends!

One Comment

Jackie says:

March 17, 2024 at 7:42 am

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…..

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