This lemon pie filling is quick and easy to make, and can be used in a variety of desserts, not just pie!
Sweet, tart, smooth and delicious!
Cakes, cookies, cupcakes, tarts, pastries, muffins, bars, cobblers or even with crepes and pancakes
– 1/2 cup + 2 tbsp sugar – 2-3 tbsp lemon zest – 1 whole egg + 3 yolks – 2/3 cup cream or whole milk – 1 tbsp vanilla extract or paste – 1/4 cup lemon juice – 2 1/2 tbsp cornstarch – pinch of salt – 3 tbsp softened butter
Prep Time: 10 minutes Cook Time: 5 minutes Other: Cool 1 hour to overnight
This recipe uses both lemon zest and lemon juice for a double dose of fresh lemon flavor.