lemon pie filling

★★★★★ 6
a recipe by
Lisa Johnson
Waukesha, WI

This lemon pie filling is easy to put together. Delicious to add to a great homemade pie crust.

Blue Ribbon Recipe

With this lemon pie filling, we think anyone can make a beautiful pie. Use a store-bought crust, fill it with this homemade pie filling, and top it with a few dollops of whipped cream for a nice summertime dessert. The lemon filling is sweet and refreshing with a bit of tart and tang. The hardest part of this recipe is waiting for the lemon filling to cool.

— The Test Kitchen @kitchencrew
★★★★★ 6
serves 1 pie
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For lemon pie filling

  • 2 c
  • 2 c
    granulated sugar
  • 1 tsp
  • 6 Tbsp
    corn starch
  • 2
    lemons, juiced
  • 1
    lemon rind, grated
  • 4 lg
    egg yolks, slightly beaten
  • 1 Tbsp

How To Make lemon pie filling

  • Water, sugar, salt, corn starch, lemon juice, lemon rind, and egg yolks in a saucepan.
    Mix water, sugar, salt, corn starch, lemon juice, grated lemon rind, and egg yolks in a large saucepan, whisking to combine.
  • Bringing to a boil while it thickens.
    Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook for one minute or longer until it thickens, stirring constantly.
  • Saucepan removed from the heat and butter added.
    Remove from heat and add butter, stirring until melted.
  • Bowl with lemon filling covered in plastic wrap to cool.
    Pour into a bowl. Cover with Saran Wrap and allow to cool on the countertop while you make your crust.