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.

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This refreshingly tangy lemon custard pie is bursting with a bright, lemony flavor and has a creamy, 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

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You’ll need:

• 1 unbaked deep dish 9-inch pie crust
• 1 cup granulated sugar
• 6 large eggs
• Zest of 1 lemon (1-2 teaspoons)
• ¼ teaspoon lemon oil (or 1 teaspoon lemon extract)
• 3 cups whole milk
• ½ cup 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.

How to Make This Lemon Custard Pie Recipe

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.

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.

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

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 1 to 2 additional hours.

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

How To Serve

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 and a warm mug of homemade hot chocolate to drink.

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

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Storage

IN THE FRIDGE: Store this creamy lemon pie, covered with plastic wrap, in the refrigerator for 2 to 3 days.

IN THE FREEZER: You can also freeze the lemon egg custard pie recipe for up to 1 month.

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. 

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Lemon Custard Pie

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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

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Ingredients

  

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• 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

 

• 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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