Mother'S Lemon Pie Filling
A tangy and sweet lemon pie filling with bright citrus flavor, perfect for lemon lovers and ideal for a refreshing dessert or brunch centerpiece.
Ingredients
Instructions
- Combine flour, sugar, and salt in a double boiler.
- Beat egg yolks until light and add with water to dry ingredients.
- Cook about 10 minutes or until thick, stirring constantly.
- Add lemon rind and lemon juice.
- Cool slightly before pouring into baked pie shell.
- Top with meringue and serve.
Tips & Substitutions
To achieve the best texture, ensure to stir constantly while cooking to prevent lumps. If you prefer a sweeter filling, you can slightly increase the sugar. For a gluten-free option, substitute the flour with cornstarch. Use fresh lemon juice for the best flavor, and consider pairing this filling with a buttery crust for a delightful contrast. This recipe pairs beautifully with the Short-Cut Cheese Bread for a delicious brunch.
Serving Suggestions
Serve this lemon pie filling in a pre-baked pie shell topped with fluffy meringue for a classic touch. It also goes well with a scoop of vanilla ice cream or whipped cream on the side. For an extra twist, consider serving it alongside Grandma McCarthy's Bread Pudding for a delightful dessert duo.
Storage & Reheating
Store any leftover lemon pie filling in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stovetop over low heat, stirring frequently, until it's warmed through. If you prefer, you can also microwave it in short intervals, stirring in between, to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Lemon Pie Filling contains roughly 523 calories, with 15g protein, 102g carbohydrates, and 6g fat. It is an excellent source of iron (33% of the Daily Value) and protein (30% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1828mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs instead of just yolks will change the texture of the filling, making it less smooth and creamy. The yolks add richness, while the whites can make it lighter. Stick to the recipe for the best results.
How can I prevent the filling from becoming too thick?
If you find the filling thickens too much while cooking, you can reduce the heat and stir in a little more water to reach your desired consistency. Remember to cook it gently and keep stirring to maintain a smooth texture.
What can I substitute for lemon juice if I don't have any?
If you don't have lemon juice, you can use lime juice as a substitute for a different citrus flavor. Alternatively, a combination of vinegar and water can mimic the acidity, but it won’t provide the same flavor profile. Adjust to taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).