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Lemon Pie Filling (P, KLP, TNT)
Source: Unknown
Yield: Filling for a 9" pie

3 whole eggs
3 egg yolks
1 cup sugar
3/4 cup lemon juice
2 tablespoon lemon zest
Pinch salt
6 tablespoon margarine, cubed

Preheat oven to 325°F.

Whisk eggs, yolks, sugar, lemon juice, and zest and salt in large saucepan. Add the margarine and cook over medium-low heat, constantly stirring. Cook until thickens but is pourable (about 8-10 minutes).

Strain filling through a fine-mesh strainer into a pre-baked 9" pie crust. If using meringue, spread now.

Bake for 10 minutes. (Filling should barely be set; it should jiggle when touched, and some filling may stick to your finger. If it's firm, it's overdone, but should still taste fine.)

Poster's Notes:
This is my favorite Lemon Filling, though I've substituted orange juice and lime juice for the lemon (different pies, not in one :-)), and it's worked for me every time. The key is making sure it's really thick (though not quite set) before pouring into the baked crust.

Posted by Marla Lemonik

Nutritional Info Per Serving: N/A