Why was the lemon juice used to flavor the pie filling added at the end of cooking?

In this brief guide, we are going to answer the question “ why lemon juice is used to flavor the pie filling at the end of cooking?”, discuss the different effects and the other advantages of lemon juice after adding in pie filling.

Why was the lemon juice used to flavor the pie filling added at the end of cooking?

Lemon juice is used to flavor the pie filling at the end of cooking as it helps to keep the flavor fresh and reduces the amount and thickness of the starch layer due to the presence of this acid.

What is pie? 

A pie is a baked dish that is usually encased in a pastry dough shell and filled with a variety of sweet or savory ingredients. Fruit (apple pie), nuts (pecan pie), brown sugar (sugar pie), sweetened vegetables (rhubarb pie), or richer fillings based on eggs and dairy can all be found in sweet pies (as in custard pie and cream pie). 

Meat (as in a steak pie or a Jamaican patty), eggs and cheese (quiche), or a combination of meat and vegetables can all be found in savory pies (pot pie).

The crusts of pies define them. The pastry lines the baking dish in a filled pie (also known as a single-crust or bottom-crust pie), and the filling is placed on top of the dough but left open.

How to make a pie with lemon as an ingredient?

It is a pastry dish filled with lemon curd or lemon flavor filling known as

Lemon meringue pie

Egg yolks, lemon zest and juice, sugar, and sometimes flour are used to make a stiff lemon-flavored custard that is cooked in a pie crust. Uncooked meringue is sprinkled over the top, sometimes with a sprinkle of sugar, and baked for a few minutes.

Lemon tart

Baked lemon custard is baked inside a pastry casing (typically made in a fluted tart tin) (usually composed of eggs, sugar, lemon juice, and cream). Before adding the custard, most recipes call for blind baking. Prior to serving, the tart is sometimes coated with icing sugar.

What is the nutritional profile of lemon?

A tablespoon of lemon juice contains the following ingredients:

  • 3 calories
  •  protein
  •  fat
  • 1 grams carbohydrate
  •  fiber
  • sugar

Vitamin C can be found in abundance in lemon juice. Vitamin C has been demonstrated in studies to be an important nutrient in the prevention of many contemporary diseases.

What are the benefits of adding lemon juice to flavor the pie filling? 

  • Lemon juice is particularly good at preventing oxidation/enzymatic browning of sliced fruit.
  • balancing taste Because fruit is naturally sweet and sour, adding a lot of sugar can tip the scales too far in the sweet direction, resulting in a cloying/one-dimensional/stodgy flavor.
  • Keeping the sugar/fruit mixture from caramelizing/browning too much in some recipes. To some extent, acid inhibits Maillard reactions.
  • When acid and heat are mixed, sugar inversion occurs, somewhat altering the sweetness profile (about halfway to honey) and potentially altering the texture (there will be no crystallization of loose sugar-water mixtures upon cooling).
  • Bone production, connective tissue healing, and gum health all require vitamin C. It also aids the immune system in the fight against infections and protects cells from free radical damage. Vitamin C treatment has been discovered to help prevent atherosclerosis by strengthening artery walls, as well as treating infertility and neurological illnesses such as Alzheimer’s disease.


Ingredients : 

1 1/4 cup sugar, granulated

1/2 teaspoon salt 6 tablespoons cornstarch

2 c. liquid

4 beaten egg yolks (save the egg whites for the meringue below)

1 tablespoon grated lemon zest

half a cup of lemon juice

3 tablespoons unsalted butter

1 single pre-baked, frozen, or homemade pie crust


  • Combine the sugar, cornstarch, salt, and water in a saucepan. Cook, stirring often, over medium heat until the mixture comes to a boil and bubbles. Cook for 3 minutes more, stirring constantly. Turn off the heat.
  • In a separate dish, whisk the yolks. Bit by bit, whisk in 1/2 cup of the heated mixture, then whisk the yolk mixture into the pot. Return the contents to a low boil and simmer for another 3 minutes, stirring constantly.
  • Turn the heat off. Combine the lemon zest, lemon juice, and butter in a mixing bowl. Allow cooling slightly after stirring until smooth.
  • Fill a baked pie or tart shell halfway with the cooled lemon mixture and chill until set.


In this blog, we have discussed ‘why to add lemon juice to add flavor in pie after cooking’ its benefits, types, and recipes. 

I hope you like this blog. If you have any questions please comment below.


An easy lemon meringue pie recipe using fresh lemons. (cookingnook.com)

FAQ: What Does Adding Lemon Juice To Blueberry Pie Do? – Blueberry farm (columbusblueberry.com)

Is Lemon Juice Good for You? Pros and Cons, Nutrition Information, and More (webmd.com)

what is the purpose of lemon/acid in fruit maceration for pie baking? – Seasoned Advice (stackexchange.com)

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