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Egg-Free Lemon Pie Filling


  • ¼ c Ener-G Egg Replacer
  • 1 c sugar
  • ¼ tsp salt, optional
  • 1 ½ c hot water
  • 1/3 c lemon juice
  • 2 tbsp lemon rind
  • 1 baked 9" pie shell


  1. In double boiler, combine Egg Replacer, sugar and salt. Stir with rubber spatula until thoroughly blended. Add water, lemon juice and lemon rind. Continue stirring until smooth and thick. When dropped from spatula, pie filling should mound. Remove from heat. Stir for 5 minutes to cool. Pour into pie shell. Let cool thoroughly. Refrigerate at least 2 hours before serving.

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