Lemon Pie Filling

Homemade lemon pie filling should be stored in an airtight container in the refrigerator and used within a few days. Pre-made canned filling can typically be stored at room temperature until opened, then refrigerated.

For a smoother filling, temper the eggs by whisking a small amount of the hot lemon mixture into the beaten eggs before adding them back to the pot.

To prevent a skin from forming on top as it cools, press plastic wrap directly onto the surface of the filling.

Adjust the sugar and lemon juice to achieve your desired balance of sweet and tart.

Meringue topping

Whipped cream

Shortbread crust

Graham cracker crust

Fresh berries

Overcooking the filling can cause the eggs to curdle, resulting in a grainy texture.

Not cooking the filling long enough can lead to a thin, unset filling.

Adding zest without juice, or vice-versa, will create an unbalanced flavor.