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–+ servings

Classic Lemon Pie Filling

The perfect blend of sweet and tangy meets in a lusciously smooth filling.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes

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.
    with sugar for lemon pie filling at an early stage of cooking, with a whisk for stirring, indicating the initial cooking phase.
  • 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.
    A saucepan with lemon pie filling at an early stage of cooking, with a whisk for stirring, indicating the initial cooking phase.
  • 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.
    A bowl of beaten egg yolks beside a whisk and a small dish of butter, indicating the preparation steps for making lemon pie filling.
  • 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.
    A close-up view inside a saucepan showing lemon pie filling at a smooth, thickened consistency, ready for cooling or pie assembly
  • Finish the Filling. Remove from heat. Add 2 tablespoons of butter and keep stirring until it melts completely and mixes into the filling.
    A saucepan with lemon pie filling being mixed with a whisk, showing the step where butter is incorporated into the thickened lemon mixture
  • 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.
Servings: 1 nine-inch pie
Author: Katie