Posted By Ingrid Turner on Apr 12, 2014 in Christmas, Citrus, Cooking How-To Videos, Desserts, Easter, Featured, Fruit, Fruit & Vegetables, Holidays & Events, How To Cook, Lemons, Pie & Tart Recipes, Sweets, Thanksgiving, Vegetarian | 0 comments

It is a pleasure to use this recipe for How to Make Lemon Pie Filling with it’s sweet & tangy nature.

With an almost creamy texture that bursts with fresh lemon flavor, this pie filling is also great for tarts, and fillings for cakes or jelly rolls.

How to Make Lemon Pie Filling:

It is so quick and easy, as well as decadently tasty, that we even use it as lemon pudding. Just the perfect ending to a Holiday meal or any day of the week.

Type: Dessert Recipe

Prep Time: 7 min
Cook Time: 5 – 7 min
Yield: 1 1/2 cups or enough to fill a 9 inch pie, to fill an 11 inch jelly roll or to serve 3 as a pudding

Ingredients:

1 cup sugar
3 tbsp corn starch
1/8 tsp salt
zest of 1 lemon – grated
2/3 cup water or orange juice
1/3 cup fresh lemon juice – strained, if desired
4 egg yolks
1 1/2 tbsp butter

Instructions:

Whisk together all ingredients except for the butter.
Place on stove and cook over medium heat, whisking until bubbles break the surface. Then, continue to cook for another 30 – 40 sec, stirring with a wooden spoon or spatula continually, to be sure the filling is completely smooth.
Remove from heat and stir in butter.
Allow to cool.

* Tip: If using this lemon pie filling for filling tarts or pies, it can go right into the baked pie crust now, or if being used for pudding or filling a jelly roll, cover the surface with plastic wrap and allow to cool before use.

The next time you want to make a lemon pie try this recipe for Lemon Pie Filling and treat yourself!