Lemon Pie Filling

By Cameron BlytheJune 29, 2025

Baking a Lemon pie This lemon pie filling recipe is tart tangy easy Perfect for a graham cracker crust The Best classic lemon pie ready in minutes ... Classic Bakes

Table of Contents

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Recipe Introduction

Quick Hook

Ever craved a slice of sunshine? This lemon pie filling recipe is like bottled joy, a proper pick-me-up. Think zesty, creamy, and utterly divine.

Brief Overview

This classic lemon pie hails from simpler times, a proper comfort food. It's a medium-difficulty recipe, taking about 35 minutes, and fills a standard 9-inch pie dish.

One slice and you'll be hooked.

Main Benefits

Lemons are bursting with Vitamin C, so this tart lemon filling is basically a health boost. Perfect for summer barbecues or brightening up a rainy day.

What makes this recipe special? It is an easy pies with graham cracker crust simple and no fuss involved! Honestly, if you want an old fashioned lemon pie it does not get any easier than this.

Alright, let's dive into how to make the best lemon pie, shall we?

Here is the lowdown on how to make a truly wonderful pie:

Getting Started: Your Lemon Pie Dream Team

First things first, you'll need 1 ½ cups of sugar, ¼ cup of cornstarch, and a pinch of salt. Sounds like a simple recipe right?

Next, grab 1 ½ cups of water, ½ cup of freshly squeezed lemon juice, two tablespoons of butter, and four egg yolks.

Don't forget a teaspoon of lemon zest for that extra zing! and a pre-baked 9-inch pie crust. Got it? Good!

Crafting the Lemon Pie Filling

Right then, let's get cracking with this simple lemon pie recipe . Mix the sugar, cornstarch, and salt in a pan.

Slowly whisk in the water until smooth. Now, cook it over medium heat, stirring like mad until it thickens – about 2- 3 minutes.

Think of it as making custard!

The Zest is Yet to Come

Next, temper those egg yolks – slowly pour some of the hot mixture into the yolks, whisking constantly, to prevent scrambling.

This is important, you know? Then, pour the yolk mixture back into the pan and cook until thick enough to coat the back of a spoon.

Take it off the heat and stir in the butter, lemon juice, and homemade pie filling . Easy peasy! And of course, zest that beauty in!

Assembling Your Masterpiece

Pour that gorgeous lemon meringue pie recipe filling into your pre-baked crust. Cover it with cling film, pressing it right onto the filling to prevent a skin.

Chuck it in the fridge for at least 3 hours or overnight.

Enjoying the Best Lemon Pie Recipe

Serve it up with whipped cream or fresh berries, if you're feeling fancy. Honestly, though, it's just as good on its own.

Enjoy every bite! This is truly the best lemon pie recipe you will ever have!

Ingredients & Equipment: Let's Get This Lemon Party Started!

Alright, let's chat about what you'll need for this crazy good lemon pie filling recipe . Honestly, it's simpler than you think! We're making a classic lemon pie , so quality is key, my friend.

Main Ingredients for This Easy Lemon Pie Recipe

Here's the shopping list. This will help you make the best lemon pie recipe from scratch.

Granulated Sugar: 1 ½ cups (300g) . Any brand works. Just make sure it's clean.
Cornstarch: ¼ cup (25g) . This thickens our filling.
Salt: ¼ teaspoon . Balances the sweetness.
Water: 1 ½ cups (355ml) . Tap water is just fine.
Lemon Juice: ½ cup (118ml) , freshly squeezed. Seriously, skip the bottled stuff. Buy 3-4 lemons.
Unsalted Butter: 2 tablespoons (28g) , cubed. Adds richness.
Egg Yolks: 4 large . These make it creamy.
Lemon Zest: 1 teaspoon . Zest before juicing!
Turmeric (Optional): ¼ teaspoon . For extra colour, like Nana used to do!

Quality Indicators: For lemons, go for ones that are heavy for their size and have a bright yellow, shiny skin. That's how you know they are juicy.

Seasoning Notes: That Zing, That Pow!

We're not just chucking stuff in. Think of it as art.

Essential Spices: Lemon zest is key. Don't skip it!
Flavor Enhancers: A pinch of salt makes the lemon pop. Trust me.
Quick Subs: No lemons? Try limes! It will make it a fantastic Lime Pie.

Equipment Needed: Keep It Simple

You don't need a fancy kitchen. Seriously, an easy pies with graham cracker crust simple recipe it's easy as it sounds.

Saucepan: Medium-sized, for cooking the filling.
Whisk: For smooth mixing.
Heat-Resistant Bowl: For tempering eggs.
Lemon Zester and Juicer: Essential!
Measuring Cups/Spoons: Precise measurements are your friend.
9-inch Pre-Baked Pie Crust: Get this ready beforehand.

Alternatives? A fork works if you are in a pinch for a whisk, for instance!

Honestly, this simple lemon pie recipe is a winner. I remember the first time I tried making a homemade pie filling , oh my gosh, it was a disaster! But hey, practice makes perfect.

You got this! And soon you will make the Tart Lemon Filling of your dreams!

Zesty Dreams: My Go-To Lemon Pie Filling Recipe

Honestly, who doesn't love a good lemon pie ? The tangy lemon filling against a sweet crust. It's like sunshine in dessert form! I’m sharing my absolute favourite, most reliable, lemon pie filling recipe .

It’s so easy you’ll be whipping it up in no time! Plus, it's way better than anything you can buy in the shops, promise.

Prep Like a Pro: Mise en Place Magic

First things first, get everything prepped. This is called mise en place in fancy chef speak. It just means having all your ingredients measured and ready to go.

Whisk together 1 ½ cups (300g) granulated sugar , ¼ cup (25g) cornstarch , and ¼ teaspoon salt . Get 1 ½ cups (355ml) water , ½ cup (118ml) lemon juice , 2 tablespoons (28g) unsalted butter , 4 large egg yolks , and 1 teaspoon lemon zest ready.

This is my best lemon pie recipe . Honestly, it makes all the difference.

Let's Get Cooking: Step-by-Step Zestiness!

Okay, here's the super-easy part.

Whisk the dry ingredients in a saucepan.
Slowly add water, whisking until smooth.
Cook over medium heat, stirring constantly, until thickened and simmering. Cook for 1 minute .
Temper the egg yolks by slowly whisking a little hot mixture into them. This prevents scrambling.
Pour the yolk mixture back into the saucepan and cook over low heat until thickened ( 2- 3 minutes ). Don't boil!
Remove from heat. Stir in butter , lemon juice , and zest .
Pour into your pre-baked 9-inch pie crust .
Chill for at least 3 hours , preferably overnight.

Pro Tips for a Simple Lemon Pie Recipe

Avoid common mistakes: Don’t overcook it. Overcooking is the enemy! It becomes grainy. Always use fresh lemon juice. The bottled stuff tastes.

.. off. Temper those egg yolks slowly to avoid scrambled egg pie filling, not good!. Serve with a dollop of whipped cream.

It is the classic lemon pie way. Or, if you’re feeling fancy, meringue!

Lemon Meringue Pie recipe , anyone? Just top the chilled filling with meringue and bake until golden. Now that's what I call a proper dessert! This tart lemon filling is so delicious and your family will love it.

If you like it old fashioned lemon pie this is a perfect recipe. You will be amazed with how easy lemon pie recipes are, you'll skip the premade ones and start preparing more homemade pie filling ones.

Don't forget about a easy pies with graham cracker crust simple .

Recipe Notes for your Best Lemon Pie Recipe

So, you're about to tackle this lemon pie filling recipe . Ace! A couple of things I've learned along the way might save you some grief and up your pie game.

This simple lemon pie recipe really is simple. But, let's be real, baking always has a few tricks.

Fab Serving Suggestions

Plating and Presentation Ideas: This is where you can get fancy. I like to dust a bit of icing sugar over the top of the classic lemon pie just before serving.
Looks proper posh! Also, a few fresh mint leaves work wonders. Serve in slices, obviously!
Complementary Sides or Beverages: Honestly, nothing beats a cuppa tea with a slice of lemon pie from scratch . But if you're feeling fancy, a little glass of chilled Prosecco is a shout.
Oh, and don't forget the vanilla ice cream.

Storage Tips: Keep it Fresh

Refrigeration Guidelines: Once your lemon pie filling recipe pie is set, it'll keep happily in the fridge for about 3 days. Cover it loosely with cling film.
Freezing Options (if applicable): Now, freezing homemade pie filling isn't ideal. The texture can change a bit and it gets a bit meh .
Best to make it fresh, to be honest. It's not like the pie will be around for long.
Reheating Instructions: You don't reheat classic lemon pie , you eat it cold! Honestly, trust me on this.

Variations: Mix it Up!

Dietary Adaptations: Need a gluten-free easy pies with graham cracker crust simple option? Just use a gluten-free crust! Simple as that.
Also, fancy a tart lemon filling but a bit lighter? Use a low-fat cream cheese.
Seasonal Ingredient Swaps: Okay, lemons are lemons, right? But you can swap out some of the zest for lime zest in summer. It gives it a zingy twist.

Nutrition Basics: Let's be Real

Simplified Nutrition Information: I'm not going to lie. Easy lemon pie recipes aren't exactly a health food. But, hey, everything in moderation, eh? There are calories, carbs and all of the usual suspects.
Key Health Benefits: Well, lemons have vitamin C, so that's something! Honestly, the main benefit is pure happiness. It's the sunshine of old fashioned lemon pie after all.

Right then, armed with these tips, you're ready to knock this lemon meringue pie recipe out of the park! It's simpler than you think.

Don't worry if it's not perfect the first time. Have a good time and you will find yourself baking the best lemon pie recipe ever! Happy baking!

Lemon Meringue Pie Recipe Stunning Tart Lemon Filling

Frequently Asked Questions

My lemon pie filling is too runny! What did I do wrong?

A runny lemon pie filling can be a bit of a bother, but don't fret! Usually, it's down to not cooking the filling long enough or not using enough cornstarch. Make sure to cook it until it noticeably thickens and coats the back of a spoon, and double-check your cornstarch measurement next time. Letting it chill completely is also key – patience is a virtue, as they say!

How do I stop my lemon pie filling recipe from curdling?

Curdling is a common kitchen woe, especially with lemon pie filling! The secret is all in tempering those egg yolks like you're making a fancy custard. Slowly drizzle a bit of the hot mixture into the whisked yolks before adding them to the whole pan, whisking constantly. This gently raises their temperature and prevents them from seizing up.

Can I make this lemon pie filling recipe ahead of time?

Absolutely, you can! Making the lemon pie filling ahead of time is a brilliant idea, especially if you're juggling other dinner party prep. Just pour the filling into your pre-baked crust, cover it with cling film (pressing it right onto the surface to stop a skin from forming), and chill in the fridge for at least 3 hours, or even overnight. It'll be ready and waiting when you are!

How long does homemade lemon pie filling last in the fridge?

Your lovely lemon pie filling will keep well in the fridge for about 3-4 days. Make sure it's covered tightly with cling film to stop it from drying out or picking up any fridge odours – nobody wants lemon-flavoured leftovers! After that, the texture and flavour might start to deteriorate, so best to tuck in before then.

Can I freeze this lemon pie filling recipe?

Freezing lemon pie filling isn't generally recommended, as the texture can change and become a bit grainy upon thawing. The filling may separate and won't have that silky smooth mouthfeel we're after. Instead, aim to make it a day or two ahead and store it in the refrigerator.

What can I use instead of cornstarch in this lemon pie filling recipe?

If you're out of cornstarch, arrowroot powder is a great substitute, use it in a 1:1 ratio. You could also use tapioca starch, but you might need a touch more to achieve the same thickness. Plain flour isn't ideal as it can leave a slightly floury taste, but if you're in a real pinch, use double the amount of flour as you would cornstarch and make sure to cook it thoroughly.