Classic Lemon Pie Filling
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A bright and tangy from-scratch lemon filling perfect for pies, tarts, or cake layers. This smooth, cooked curd offers a classic citrus flavor profile.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 10 mins | 1 hour | Filling for one 9-inch pie |
🔪 Key Equipment
- medium saucepan
- wire whisk
- mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Sugar | granulated |
| 2 1/2 Tablespoons | Cornstarch | none |
| 1 | Egg | beaten |
| 1/2 Cup | Water | cold |
| 1 Teaspoon | Butter | none |
| Grated Rind | Lemons | of two lemons |
| Juice | Lemons | of two lemons |
Instructions
Step 1: Prepare the Base
- In a medium saucepan, whisk together the 1 cup sugar and 2 1/2 tablespoons cornstarch.
- In a separate bowl, beat the 1 egg, then whisk in the 1/2 cup cold water, juice of two lemons, and grated rind of two lemons.
Step 2: Cook and Thicken
- Gradually pour the egg mixture into the saucepan, whisking until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute until glossy and thickened.
- Remove from the heat and stir in the 1 teaspoon butter until fully melted and incorporated.
Step 3: Cool
- Let the filling cool completely before pouring into a pre-baked pie shell. For a smooth texture, press plastic wrap directly onto the surface to prevent a skin from forming.
💡 Make-Ahead & Storage: Store in the refrigerator for up to 4 days with plastic wrap pressed directly against the surface to prevent a skin from forming.
Original Recipe Scan
