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 Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: Lemon Custard Pie Recipe

Servings:

Calories: 279kcal

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.

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.