Lemon Pie Filling

“This bright, tangy lemon custard bakes right in the pie shell, creating a fresh and zesty pie with minimal prep.”

Difficulty

Beginner

Yield

Filling for 1 pie

Ingredients

1/2 cup sugar2 tablespoons all-purpose flour1/4 teaspoon salt2 large eggs, lightly beaten1/2 cup fresh lemon juice (2-3 lemons)2 tablespoons unsalted butter, cut into small pieces1 teaspoon lemon zest (optional for extra flavours)1 recipe perfect all butter pie dough

Equipment

Measuring cupsMeasuring spoonsBowls, various sizesWhiskSpatulaOven-safe pie dish

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Mix sugar, flour, and salt in a bowl. Beat eggs lightly.

Whisk dry ingredients into eggs.

Stir in lemon juice (and Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest if using) until smooth.

Pour into prepared pie shell and dot with butter.

Bake 30 – 35 minutes until the center is just set. Cool before serving.