February 23, 2010 by Flora Dawn
I love lemon desserts. Lemon bars, lemon pie, lemon cakes, they are all so good. When I am in the mood for a lemon treat, but I don’t want to fuss with a complicated recipe, I make lemon pie filling. This makes a nice thick pudding, perfect for lemon meringue pie, but you can reduce the amount of cornstarch to make it less custard-like if you prefer. It is really essential to use fresh lemon juice; the stuff in the bottle really won’t taste the same. And if you want a strong lemon flavor, feel free to add the lemon zest from 1 lemon; I prefer a really smooth pudding, so I make mine zest-free.
My mom likes to serve lemon pudding over pound cake or as a cake filing. I like it freshly cooked and still warm, my husband prefers it really chilled. No matter how you like it, this recipe is really easy and if you like citrus, it should be a hit! I need to get back to the kitchen and figure out how to make a great gluten free pie crust now. Lemon meringue pie, that would be yummy.
Lemon Pie Filling pictured with Easy Chocolate Pudding
Lemon Pie Filling
- 1 1/2 cups sugar
- dash salt
- 1 1/2 cups water
- 1/2 cup cornstarch (for thinner pudding only use 1/4 cup)
- 4 egg yolks
- 1/3 cup fresh lemon juice (typically the juice of 1-2 lemons)
- 3 Tb butter
- In medium saucepan combine sugar, salt, water and cornstarch. Boil until thick and clear. Remove from heat.
- In separate bowl, whisk egg yolk and lemon juice. Gradually add to hot mixture.
- Return pan to heat and bring to a boil, stirring constantly. Remove from heat and add butter; stir until melted.
- If your eggs accidentally got a bit scrambled, don’t worry. Pour pudding through a kitchen strainer, this will remove any lumps and chunks.
- Pour hot pudding into glass bowl and allow to cool 10 minutes. Place plastic wrap directly on top of pudding; this will prevent a film from forming. Refrigerate until cold. If using for a lemon meringue pie, you MUST allow the filling to cool before topping with meringue, it will weep otherwise.