3 Ingredient Lemon Pies (2024)

FAQs

What is lemon pie filling made of? ›

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.

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.

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

Since it was invented it has become one of the most popular desserts in the world probably. Crack Pie is made of an oatmeal cookie crust filled with rich buttery pudding made mostly out of sugar, butter, cream and egg yolks. After baking it receives a golden top that is especially attractive and tempting.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

Cornstarch: Cornstarch acts as a thickening agent. Lemon zest and juice: Lemon gives the filling its signature citrus flavor. Water: Water is used to cook the filling; it starts saucy thanks to the water and thickens thanks to the cornstarch and yolks.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Let the pie cool completely — preferably overnight

As the pie cools, its filling will solidify. It takes time for pie to cool thoroughly and its filling to thicken completely, so control your appetite and let it rest for several hours.

A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy. This is particularly problematic with both fruit pie and custard fillings because they have high moisture content.

Why put butter in pie filling? ›

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

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.

Texture: Lemon curd has a smooth, creamy texture, whereas lemon pie filling is thicker and more gelatinous. Ingredients: Lemon curd typically contains eggs and butter, while lemon pie filling may include cornstarch or flour for thickening, and sometimes egg yolks.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

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.

There are four types of pies: cream, fruit, custard, and savory.