Lemon Pie Filling In A Can?

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It’s not hard to find a variety of lemon pie fillings on supermarket shelves these days.

But if you don’t want to spend hours making one yourself, there are plenty of ways to get your hands on this tasty treat.

For example, there are several pre-made lemon pie fillings available at supermarkets and online stores.

But you may be wondering what exactly is in them, how they taste, and whether or not they’re safe to eat.

So let’s take a look at lemon pie filling in a can, its ingredients, and how to work with it.

We’ll also go over how long lemon pie filling lasts in a can, as well as its storage requirements.

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What is lemon pie filling made of?

The main ingredient in lemon pie filling in a can is condensed milk.

This sweetened dairy product comes from evaporated milk, which is created by heating up whole milk until almost all of the water has evaporated.

The resulting mixture contains about half as much water as regular milk, but is still rich in nutrients like calcium, vitamin D, and protein.

How do you make lemon pie filling from scratch?

While lemon pie filling in a can is easy to buy, it’s not always easy to create.

It takes time, effort, and patience to make homemade lemon pie filling.

And while canned lemon pie filling is convenient, it doesn’t have the same flavor as homemade lemon pie filling.

To start, you need to prepare the base of your pie filling.

To do so, combine 1 cup granulated sugar, 2 teaspoons cornstarch, ½ teaspoon salt, ¼ teaspoon ground nutmeg, and 3 tablespoons unsalted butter into a saucepan.

Cook over medium heat, stirring occasionally, until the mixture becomes translucent, then continue cooking until thickened.

Next, mix together 2 cups of fresh lemon juice, 4 eggs, and 1½ cups of heavy cream.

Then, slowly pour the mixture into the pan containing the sugar mixture, whisking constantly.

Continue cooking for another 5 minutes, stirring frequently.

Once cooked, transfer the lemon pie filling to a bowl and cool completely before adding in additional ingredients such as vanilla extract, ground almonds, and shredded coconut.

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Is it possible to make lemon pie filling without using a can?

If you don’t have access to an already prepared lemon pie filling in a can, you may want to consider making your own version.

Lemon pie filling in a can won’t taste the same as the original, but it will still be delicious.

You should follow the recipe above as closely as possible, though you may want to cut back on the amount of sugar.

You can also substitute condensed milk with powdered milk instead, since both products contain similar amounts of sugar.

How long does lemon pie filling last in a can?

Lemon pie filling in a can is shelf stable for six months.

However, once opened, the contents should be used within three weeks.

Once opened, you can keep the lemon pie filling in the refrigerator for two weeks.

If the lemon pie filling in a can smells funny, however, toss it out right away.

How do you store lemon pie filling in a can?

You can store lemon pie filling in a can in the fridge for up to six months.

After opening the can, you only need to refrigerate the lemon pie filling for a few days before using it again.

What is the best way to use lemon pie filling from a can?

While lemon pie filling in a can is excellent as a topping for ice cream and cake, it can also be used in other dishes.

For example, you can use it as a filling for lemon bars, a filling for cheesecake, or even as a frosting for cupcakes.

What are some recipes that use lemon pie filling from a can?

Lemon pie filling in a can is versatile enough to be used in multiple ways.

While you can use it as a topping for cakes and desserts, it can also be used as a filling for lemon meringue pie or a simple lemon pie.

You can also blend it with sour cream to make a creamy dressing for chicken salad sandwiches.

How do you know when lemon pie filling in a can has gone bad?

Lemon pie filling in a can is shelf stable for six months.

Once opened, you can keep the contents in the refrigerator for two weeks.

Once opened, you can keep the lemon pie filling in the refrigerator for several days, but you should discard any lemon pie filling that has gone bad after four days.

What are some tips for working with lemon pie filling in a can?

When mixing lemon pie filling with other ingredients, stir the mixture thoroughly to ensure everything is evenly distributed.

Never freeze lemon pie filling in a can.

Freezing lemon pie filling in a can causes it to lose moisture, which leads to cracking and separation of the layers.

After blending lemon pie filling with other ingredients, you should strain the mixture through cheesecloth or a fine mesh sieve to remove any chunks of lemon pie filling.

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Lemon Pie Recipes

The crusts of my mother's pies were always so flaky and tender. We adored berry and apple pies all year long, but in the summer, this recipe for lemon pie was in high demand since it was so tangy and cool.
Prep Time 25 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 8
Calories 239 kcal

Equipment

  • 1 saucepan

Ingredients
  

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups water
  • 3 large egg yolks beaten, room temperature
  • 1 tablespoon butter
  • 1/4 cup lemon juice
  • 1 teaspoon zest of lemon grated
  • 1 pastry shell 9 inches, baked
  • 3 large white egg room temperature
  • 1/4 teaspoon salt
  • 1/2 cup sugar

Instructions
 

  • Combine sugar, cornstarch, flour, and salt in a medium pot. Stirring slowly, add water. Stirring and cooking at medium heat until bubbling and thickened. Cook and stir for an additional two minutes on low heat. Get rid of the heat. Return all to saucepan after stirring egg yolks with 1 cup of the heated mixture. heating to a boil For two minutes, cook and stir. Get rid of the heat. Butter, lemon juice, and zest are added and blended until smooth. Add to the pastry case.
  • Egg whites and salt should be combined in a bowl and whisked until stiff but not dry peaks form. Beat in sugar gradually until soft peaks form. Spread over pie, securing pastry edges. 12–15 minutes at 350° until the meringue is golden. Cool. Any leftovers should be kept in the refrigerator.

Video

Nutrition

Calories: 239kcalCarbohydrates: 47gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 78mgSodium: 179mgPotassium: 24mgFiber: 0.2gSugar: 38gVitamin A: 144IUVitamin C: 3mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!

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