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.

Classic Lemon Pie Filling
Ingredients
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ยผ teaspoon salt
- 1ยฝ 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 1/4 teaspoon of salt. Stir in 1 ยฝ 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
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.

Key Ingredients and Tools
To make a great lemon pie filling, you’ll need a few specific items:
Fresh Lemons: Fresh lemons provide the best flavor and juice and zest for your pie filling. I wouldn’t recommend making this without it.
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.
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This is worth all the squeezing and mixing. You’ll love all the flavor it adds to homemade baked goods.


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.