LEMON PIE FILLING RECIPE IDEAS RECIPES

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LEMON PIE FILLING | JUST A PINCH RECIPES



Lemon Pie Filling | Just A Pinch Recipes image

This lemon pie filling is the perfect way to create put together with a great homemade pie crust.

Provided by Lisa Johnson @lisa632

Categories     Pies

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 8

2 cup(s) water
2 cup(s) sugar
1 teaspoon(s) salt
6 tablespoon(s) corn starch
2 - juice of 2 lemons
1 - lemon rind, grated
4 - egg yolks, slightly beaten
1 tablespoon(s) butter

Steps:

  • Mix water, sugar, salt, cornstarch or clearjel, lemon juice, grated lemon rind and egg yolks in large sauce pan, whisking to combine.
  • Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly.
  • Remove from heat and stir in butter, stirring until melted.
  • Pour into bowl, cover with saran wrap and allow to cool on counter top while you make your crust.

WORLD'S BEST LEMON PIE RECIPE: HOW TO MAKE IT



World's Best Lemon Pie Recipe: How to Make It image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe—so light and refreshing! —Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 286mg sodium, CarbohydrateContent 57g carbohydrate (38g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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