The Best Lemon Pie Filling Recipe - Our Wabi Sabi Life (2024)

FAQs

What is lemon pie filling made of? ›

A lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie.

Why Meringue Pies Weep. As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.

Lemon meringue pie is best eaten the day it's made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for up to 3 days. Never cover with plastic wrap—too much condensation will form under the wrapping. See below for a delicious Lemon Meringue Pie recipe. Enjoy!

Texture: Lemon curd has a smooth, creamy texture, whereas lemon pie filling is thicker and more gelatinous. Ingredients: Lemon curd typically contains eggs and butter, while lemon pie filling may include cornstarch or flour for thickening, and sometimes egg yolks.

For a lemon filling that's glossy and translucent, and firm enough to cut yet melts in your mouth, cornstarch is the thickener of choice.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs.

Adding Thickener

A thickener prevents the filling from being too watery by adding a substance that will absorb some of the liquid that seeps out of the fruit. A small amount of thickener should not alter the flavor of your pie. Use cornstarch as a thickener.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

According to the USDA, fruit pies in an airtight container can stay unrefrigerated at room temperature for up to two days.

Can I eat a 5 day old pie? ›

Cream and chiffon pies must be stored in the refrigerator. These pies can be kept three to four days. Fruit pies such as cherry and apple can be stored at room temperature one to two days or seven days in the refrigerator.

Generally speaking, yes, it is safe to buy food on its expiration date. Expiration dates have more to do with the food's overall quality and texture instead of when it is safe or not safe to eat. As long as there are no signs of spoilage, you can eat it, but it might not taste as fresh as it once was.

While commercial pie thickeners aid the naturally occurring pectin in your fruit filling, pectin from the added lemon, lime, or orange solidifies your pie's interior. Don't worry about the citrus fruit overpowering the flavor of your pie.

Let's peel back the layers of this zesty enigma. It all comes down to chemistry. Lemon juice, a primary ingredient in lemon curd, is rich in citric acid. When this acid comes into contact with certain metals, notably copper or aluminum, a chemical reaction occurs.

While curd resembles pudding or custard, the difference lies in the way it's thickened. Custards and puddings rely on cornstarch, milk and cream, while eggs are the primary thickener for curd, making it lighter and brighter.

Fruit, sugar, cornstarch, acid, extras. These are the only things you need to remember to turn out a perfect pie filling.

If you cannot find Clear Jel, another option is to can the pie filling without any thickener and then thicken it with tapioca or cornstarch before putting it into the pie shell.

It can only be heated once without breaking down. It needs to be mixed with sugar to help it distribute evenly. Pie filling enhancer is is instant Clear Jel mixed with ascorbic acid and superfine sugar.

What is the best way to prevent having liquid at the bottom of a lemon meringue pie? Don't over bake your meringue! Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time.