Want to make a lemon pie filling from scratch? This Lemon Pie Filling Recipe is so easy to make you will wonder why you never made it from scratch before. Homemade Lemon Pie Filling is so much better than anything you buy from a can.
Lemon Pie Filling
One of my favorite pies every is a lemon meringue pie. My great grandmother used to have it all the time. I think from that love of lemon meringue I developed a love for all lemon desserts. I love the sweet and sour of it. I remember having a dessert a long time ago that they used pie filling in the frosting and I thought ooh what a unique idea. When I was making my Lemon Cake I decided to try to make lemon frosting using homemade lemon pie filling.
How Long Does Lemon Pie Filling Last
I have made lemon pie filling and stored it in the refrigerator for about a week. I am sure it will last much longer than that, but I usually make the filling when I am going to use it. You can make lemon pie filling and store it in these mason jars in the refrigerator or use the jars to can the filling. That way you have it whenever you want it. Don’t know how to can? Use this FREE book to learn how.
What to Serve with Lemon Pie Filling
Besides the lemon cake with lemon icing, you can also make a delicious dessert with lemon pie filling.
- Lemon Meringue Pie
- Lemon Cookies
- Lemon tarts
- Lemon Danish
- Lemon Muffins
How to Make Lemon Pie Filling Thicker
If you find that the pie filling isn’t as thick as you like, simply cook it longer. This is all it takes to make lemon pie filler thicker.
Can Lemon Pie Filling be Used as Cake Filling?
If want to add a burst of lemon flavor without the cake itself being lemon, you can add a thin layer of lemon pie filling between the layers of the cake. How much pie filling you put in between depends on how thick and how messy you want the cake to be.
Ingredients in Lemon Pie Filling
- Sugar
- Cornstarch
- Cold water
- Egg
- Concentrated lemon juice
How to Make Lemon Pie Filling
In a small saucepan, mix together water and cornstarch.
When the cornstarch dissolves, add sugar, lemon juice, and a slightly beaten egg.
Cook over medium heat stirring constantly until it thickens and comes to a boil.
If adding food coloring, add it in this step. (as I said, I do not do this)
Remove the thicken lemon mixture from the heat.
Let the filling cool before using.
Lemon Pie Filling
Ingredients
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups cold water
- 1 egg
- 1/4 cup concentrated lemon juice
Instructions
- In a small saucepan, mix together water and cornstarch.
- When the cornstarch dissolves, add sugar, lemon juice, and a slightly beaten egg.
- Cook over medium heat stirring constantly until it thickens and comes to a boil.
- If adding food coloring, add it in this step.
- Remove the thicken lemon mixture from the heat.
- Let the filling cool before using.
Mita
Can you make without eggs
Debi
I have never tried it without eggs
Jeanne McIntyre
Is it possible to prepare this recipe for canning?
Debi
I am not sure. I am still new to canning.
Rita
I was making cream cheese pastry dough so had 4 oz of very soft cream cheese which I added with immersion blender! Almost ate the whole batch …
Frances
Can I use lemon juice instead of the concentrate, and if so how, how much?
Debi
You can but I am not sure the amounts. I haven’t tried it with real lemon juice
Josephine B
Hello, I just came across your site while looking for “Lemon Filling”, but now find you use lemon concentrate. I live in Australia and we don’t have the concentrate, so what can I use i place of the concentrate? Can lemon juice be used?
Thank you.
Debi
You can. You just need more of it
Annette
How many days can you store 5his for?
Debi
I use it within 5 days