October 19, 2023
Review RecipeLemon Custard Pie
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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This tangy lemon custard pie is bursting with a bright, lemony flavor with a custardy texture and whipped cream garnish that will have you coming back for seconds. From the first bite, your taste buds will delight in this soft and decadent dessert.
Lemon Custard Pie Ingredients
The taste of fresh lemon sweetened with custard and baked on a golden crust is a heavenly experience.
The first bite of this scrumptious pie is tangy, with a smooth and creamy filling that melts in your mouth.
Every bite further reveals a marvelous mix of lemony sourness and sweetness from the custard.
You’ll need:
- 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
PRO TIP:
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.
Substitutions And Additions
MILK: Use whole milk or half whole milk/half cream for the creamiest pie.
LEMON OIL: Lemon oil packs a lot of lemon flavor into just a few drops. If you do not have lemon oil, you can use lemon extract.
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.
CURD: Want a wonderful strawberry lemon flavor profile? Swap out the lemon curd for strawberry curd
How To Make This Lemon Custard Pie Recipe
This simple pie is made by combining the ingredients, adding them to the pie crust, and baking until golden. Here’s how you make this delicious dessert.
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.
OUR RECIPE DEVELOPER SAYS
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 9-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.
PRO TIP:
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.
STEP FOUR: Bake for 65 to 70 minutes, covering the crust after an hour with aluminum foil to prevent over-browning.
PRO TIP:
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.
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.
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.
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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.
Making it ahead is a fantastic time-saver, ensuring you have a scrumptious dessert ready when you need it.
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.
Why We Love This Recipe
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 recipe is designed to be beginner-friendly, with step-by-step instructions that make it accessible for even novice bakers.
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.
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.
More Lemon Recipes You’ll Love
Lemon Custard Pie
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 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
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
Calories: 279kcal | Carbohydrates: 39g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 120mg | Sodium: 174mg | Potassium: 168mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 281IU | Calcium: 110mg | Iron: 1mg
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Comments
Pam Dalton says
What part of grocery store do you find lemon curd? Not familiar.
Layne Kangas says
Hi, Pam – it will be the jam/jelly area, enjoy!
Joanne L Calkins says
Pam, Amazon sells a variety of lemon curds.
David S Walker says
What temperature do you bake the pie? I did not see an oven temperature in the directions.
Layne Kangas says
Hi, David – it’s 350* F, enjoy!
Joe says
Followed directions exactly and it was fantastic!!