Lemon Custard Piern

a close up shot of a slice of Lemon Custard Pie on a plate

The bright and sunny flavors of lemon are perfectly balanced by the creamy custard filling in this old-fashioned recipe for lemon custard pie.

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Table of Contents

Let’s Dish: Why This Recipe
Lemon Custard Pie Ingredients
Lemon Curd Pie Substitutions And Additions
How To Make This Lemon Custard Pie Recipe
How To Serve A Custard Lemon Pie
When to Serve This Old-Fashioned Lemon Custard Pie
Storing A Lemon Curd Pie
Why This Lemon Custard Pie Recipe is the Best
Lemon Custard Pie
Frequently Asked Questions
More Lemon Recipes
JUMP TO RECIPE
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This lemon custard pie strikes the perfect balance between tangy and sweet. The fresh lemon juice and zest bring a bright citrus flavor, while the creamy custard melts in your mouth with a smooth, light richness. It’s an elegant yet simple dessert that delivers both freshness and indulgence in every bite.

Let’s Dish: Why This Recipe

Main Ingredients: Lemon curd, eggs, sugar, whole milk, lemon zest, pie crust.
Quick Steps: Mix ingredients, pour into pie crust, bake at 350°F for 65-70 minutes, chill, and serve with whipped cream.
Total Time & Yield: 1 hour; yields 10 servings.

Why This Recipe

This lemon custard pie recipe stands out for its smooth, creamy texture and bright, tangy lemon flavor.

Many other recipes rely on techniques that can sometimes result in pies with a thicker or more tart filling due to heavier use of lemon curd or additional cornstarch.

Our version strikes a perfect balance between tangy and sweet by combining real lemon juice and zest without overpowering the custard’s silky texture.

Additionally, this recipe uses fresh lemon zest to brighten the flavor without needing extra thickeners, making it a lighter option than those with more eggs or cornstarch.

Plus, it’s simple to make with easy-to-find ingredients, offering a more straightforward approach to a classic dessert

Lemon Custard Pie Ingredients

Lemon Custard Pie raw ingredients that are labeled

For this great recipe, you’ll need these simple ingredients:

1 unbaked deep dish 9-inch pie crust
1 cup of granulated sugar
6 large eggs
Zest of 1 lemon (1-2 teaspoons)
¼ teaspoon of lemon oil (or 1 teaspoon lemon extract)
3 cups of whole milk
½ cup of lemon curd (or make your own lemon curd)
Whipped cream for topping

Lemon Curd Pie Substitutions And Additions

MILK: Use whole milk or half whole milk/half cream for the creamiest pie.

CRUST: If you prefer to use a homemade crust in this custard lemon pie recipe, you certainly can. Check our no-fail pie crust recipe or even our graham cracker pie crust recipe.

How To Make This Lemon Custard Pie Recipe

You will need a deep dish pie shell and/or a 9½-inch pie crust to fit the entire lemon pie filling. If you are using a standard nine-inch pie crust, simply fill until you are close to the top of the crust but not spilling up and over the sides. Bake the leftover custard filling in a ramekin or discard it.

STEP ONE: Preheat the oven to 350°F.

STEP TWO: In a large bowl, beat together sugar, eggs, lemon zest, and lemon oil. Add in the milk and continue whisking until thoroughly combined.

Bring milk and eggs to room temperature for the most even mixing. If you still have trouble getting the eggs fully incorporated, simply pour the custard mixture through a sieve on its way into the pie crust.

STEP THREE: Pour the lemon filling into the nine-inch deep dish unbaked pie crust. If you do not have a deep dish pie crust, you may not use all the filling.

Do not overfill the pie crust.

If you use a store-bought pre-made crust in an aluminum foil pie pan, we recommend placing it inside a glass pie plate for added stability.

STEP FOUR: Bake for 65 to 70 minutes, covering the crust after an hour with aluminum foil to prevent over-browning.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pie at the lower end of the recommended baking time.

STEP FIVE: Remove the pie from the oven when the outer edges have puffed slightly and the center is slightly jiggly.

The pie may seem too jiggly to be done, but it will set after cooling and chilling.

lemon curd spread to cover the top of the pie

STEP SIX: Allow the pie to cool completely. Gently spread the lemon curd to cover the top of the pie and then chill in the refrigerator for one to two additional hours.

whipped cream topped on the slice of pie

STEP SEVEN: Slice, top with whipped cream dollops, and serve.

How To Serve A Custard Lemon Pie

Any lemon lover in your life would enjoy this deliciously creamy lemon pie.

Add a big scoop of our no-churn vanilla ice cream on the side.
A warm mug of homemade hot chocolate is the perfect choice to drink.
Some fresh fruit would also be the perfect pairing to balance out the tangy flavors of the custard.

Our lemon lava cake and lemon lush are two more citrusy lemon desserts that will delight your senses.

When to Serve This Old-Fashioned Lemon Custard Pie

Holiday Celebrations: Serve lemon custard pie during festive occasions like Easter, Mother’s Day, or Thanksgiving. Its bright, tangy flavor offers a delightful contrast to richer holiday dishes.

Afternoon Tea: Pair a slice of lemon custard pie with a cup of tea for a delightful afternoon treat. It’s a great way to add a touch of sweetness to your tea time.

Family Gatherings: Whether it’s a birthday celebration, a family reunion, or just a weekend get-together, lemon custard pie is a crowd-pleaser that everyone will enjoy.

Picnics and Potlucks: Bring a lemon custard pie to your next picnic, barbecue or potluck. It’s easy to transport and can be enjoyed by everyone, making it a convenient and delicious choice.

Brunch: Add a touch of sweetness to your brunch menu with lemon custard pie. It pairs wonderfully with a variety of brunch dishes and adds a refreshing end to the meal.

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Storing A Lemon Curd Pie

Pop this tasty pie in the freezer and save it for later when you are craving something tangy and refreshing.

MAKE AHEAD: If you’re planning ahead for a special occasion or just want to get a jumpstart on dessert, you can prepare the lemon custard pie in advance.

Simply follow the recipe as usual, let the pie cool to room temperature, and then cover it securely with plastic wrap or aluminum foil. Store it in the refrigerator for up to 24 hours before serving.

IN THE FRIDGE: Store this creamy lemon pie, covered with plastic wrap, in the refrigerator for two to three days.

IN THE FREEZER: You can also freeze the lemon egg custard pie recipe for up to one month.

overhead shot of Lemon Custard Pie with a slice taken out of it

Why This Lemon Custard Pie Recipe is the Best

REFRESHING FLAVOR This pie bursts with the vibrant and tangy flavor of fresh lemons. The custard filling is perfectly balanced, delivering a refreshing and citrusy punch that’s both sweet and slightly tart.

CREAMY TEXTURE: The custard filling is incredibly smooth and velvety, creating a melt-in-your-mouth experience with every forkful. It’s a luxurious texture that complements the flaky pie crust beautifully.

EASY PREPARATION: This favorite dessert is designed to be beginner-friendly, with step-by-step instructions that make it accessible for even novice bakers.

Lemon Custard Pie

Frequently Asked Questions

How do I know if my egg custard pie is done?

You’ll know your easy lemon custard pie is finished baking when the edges of the custard are firm, and the center jiggles slightly.

Can you overcook custard pie?

A custard pie can be overbaked. Properly baked, the custard will just be barely set once finished, whereas overbaking will result in a soggy crust and scrambled eggs.

Should custard pie be jiggly?

A properly baked custard pie should have a slight jiggle to it.

I’m not sure there’s anything better than a delicious piece of lemon custard pie. The creamy filling, tart lemon, fluffy whipped cream, and light and flaky crust are a heavenly combination of flavors.

More Lemon Recipes

Lemon Custard Pie

5 from 2 votes

The bright and sunny flavors of lemon are perfectly balanced by the creamy custard filling in this old-fashioned recipe for lemon custard pie.

Prep Time 15

Cook Time 45

Total Time 1

Servings

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Ingredients

1 pie crust, unbaked deep dish 9 inch
1 cup granulated sugar
6 large eggs
1 lemon zest, 1 to 2 teaspoons
¼ teaspoon lemon oil, or 1 teaspoon lemon extract
3 cups whole milk
½ cup lemon curd
Whipped cream, for topping

Instructions

Preheat the oven to 350°F.
In a large mixing bowl, beat together sugar, eggs, lemon zest, and lemon oil. Add in the milk and continue whisking until thoroughly combined.
Pour the pie filling into a 9-inch deep dish unbaked pie crust. If you do not have a deep dish pie crust, you may not use all of the filling. Do not overfill the pie crust.
Bake for 65 to 70 minutes, covering the crust after an hour with aluminum foil to prevent over-browning.
Remove the pie from the oven when the outer edges have puffed slightly, and the center is slightly jiggly. The pie may seem too jiggly to be done, but it will set after cooling and chilling.
Allow the pie to cool completely. Gently spread the lemon curd to cover the top of the pie and then chill in the refrigerator for 1 to 2 additional hours.
Slice, top with whipped cream dollops, and serve.

Notes

You will need a deep dish pie shell and/or a 9½-inch pie crust to fit the entire lemon pie filling. If you are using a standard 9-inch pie crust, simply fill until you are close to the top of the crust but not spilling up and over the sides. Bake the leftover custard filling in a ramekin or discard it.
Bring milk and eggs to room temperature for the most even mixing. If you still have trouble getting the eggs fully incorporated, simply pour the custard mixture through a sieve on its way into the pie crust.
If you use a store-bought crust in an aluminum foil pie pan, we recommend placing it inside a glass pie plate for added stability.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pie at the lower end of the recommended baking time.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Lemon Custard Pie