RECIPES WITH LEMON PIE FILLING FROM CAN RECIPES

Name: Lemon Pie Filling
Prep time: 10 min
Cook time: 15 min
Ingredients: 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

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

Ingredients

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.

LEMON FILLING RECIPE - BETTYCROCKER.COM

Lemon Filling Recipe - BettyCrocker.com image

Use this luscious easy-to-prepare filling for pastries, cakes and tarts.

Provided by Betty Crocker Kitchens

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 8

Ingredients

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 drops yellow food color, if desired

Steps:

In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

Nutrition Facts : Calories 70 , CarbohydrateContent 15 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 55 mg, SugarContent 13 g, TransFatContent 0 g

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