The Best Lemon Pie Filling Recipe - Our Wabi Sabi Life (2024)

FAQs

What is lemon pie filling made of? ›

A lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie.

Water seeping from meringue is practically always coming from the egg whites. There are a few standard things you can do to reduce it. First, do not overbeat. For some reason, recipes love to direct people to beat egg whites "to stiff peaks".

A: LEM Company went out of business, after the owner of the company had health issues.

Lemon curd is a spread made out of fresh lemon juice, eggs, sugar, zest, and butter. The eggs in the recipe thicken the mixture, giving it a custard-like consistency.

Some cooks sprinkle a fine layer of cake crumbs on the hot filling, then top it with the meringue. The crumbs absorb any accumulating moisture, and the meringue clings to the filling. Lemon meringue pie is not one to wait patiently to be eaten. The longer the pie sits, the more moisture is inclined to accumulate.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

A lemon pie may become watery when put in the oven to brown the meringue, if it is left in the oven too long; or it may water because the filling was not sufficiently cooked before putting into the pastry shell, or it may be from an insufficiency of flour being used in making the filling.

Why does my lemon tart crack? The most common reasons why your tart has cracked is because the oven was too hot or the tart baked too long and overbaked. We recommend pulling your lemon tart from the oven when it's still a little jiggly in the middle when the pan is gently shaken.

A: The only difference between Comstock and Wilderness is where it is available. Comstock is available in the East Coast & South while Wilderness is in the Midwest and Pacific NW.

Where does Costco make their pies? ›

In their book, David and Susan disclose that Costco's pumpkin pies are only semi-homemade, which helps cut down on costs. Each pie's crust is pressed into the pie tin by hand at a Costco central bakery commissary, but a pie-filling device takes it from there.

Berthelet Apple Pie Filling, 5 kg | Costco.

Lemon and lime juice are used in cooking to add depth and provide an arresting and acidic touch to dishes. The pair are the most commonly used juices in the foodservice industry.

Citric acid is found naturally in citrus fruits, especially lemons and limes. It's what gives them their tart, sour taste.

Lemon meringue pie is best eaten the day it's made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for up to 3 days. Never cover with plastic wrap—too much condensation will form under the wrapping.

While commercial pie thickeners aid the naturally occurring pectin in your fruit filling, pectin from the added lemon, lime, or orange solidifies your pie's interior. Don't worry about the citrus fruit overpowering the flavor of your pie.

Adding the butter after the cooked eggs, juice and sugar have cooled significantly is what sets lemon cream apart from lemon curd, in which everything is cooked together. The flavor is quite similar, but the textures of the two couldn't be less alike.

While curd resembles pudding or custard, the difference lies in the way it's thickened. Custards and puddings rely on cornstarch, milk and cream, while eggs are the primary thickener for curd, making it lighter and brighter.

If you cannot find Clear Jel, another option is to can the pie filling without any thickener and then thicken it with tapioca or cornstarch before putting it into the pie shell.