A tangy and sweet lemon pie filling that perfectly complements your pie crust, offering a burst of refreshing citrus flavor that's ideal for any lemon lover.
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In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the water until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Continue cooking for 1 minute.
Remove from heat. Gradually whisk about 1 cup of the hot mixture into the egg yolks, then return everything to the saucepan.
Bring to a gentle boil and cook for 2 more minutes while constantly stirring.
Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth.
Cool slightly before using as a pie filling, or refrigerate until ready to use.
Ensure to constantly whisk the mixture to avoid lumps.
For a more intense lemon flavor, add a bit more zest.
How can I store the lemon pie filling?
Store the filling in an airtight container in the refrigerator for up to 2 days.
Can I use lime instead of lemon?
Yes, you can substitute lime juice and zest for a lime pie variation.
What is the best way to serve the lemon pie filling?
Serve cold or at room temperature, paired with a dollop of whipped cream.
What equipment do I need for this recipe?
You will need a medium saucepan and a whisk.
Is this recipe easy to make?
Yes, this recipe is considered easy to make.
