Tuesday, July 25, 2017

Good Fillings... Lemon Pie Filling

Lemon Pie Filling
Found on Canning Craze


2 cups water

2 cups sugar

1 tsp salt

6 Tbsp. corn starch or Clearjel (if canning)

Juice of 2 lemons

Grated rind of 1 lemon

4 egg yolks (lightly beaten)

1 Tbsp. butter


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.

To Can: Place hot filling into 8 oz. or pint jars, seal with lids and process in hot water bath canner 10
minutes. Remove jars from canner and allow to cool on a kitchen towel on your countertop 24 hours undisturbed. Lids are sealed when button on top of seal depresses.


  1. If I want to use for a pie, what's next? Pour in cooked crust and bake, chill, pour in unbaked crust and bake? How long to chill or bake?

    1. Bake your crust, let cool, pour in lemon pie filling and let set at room temperature... then chill if desired.

  2. Thank you so much for your prompt reply, will definitely give this a try. Sounds delicious!

  3. Thank you for this great post. Will most certainly use many of your suggestions. Thanks again


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