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Delicious lemon custard pie with a creamy filling and tart lemon curd topping.

Lemon Custard Pie

A bright and cozy dessert that offers a smooth, creamy filling with a clear lemon flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 unbaked 9 inch Pie crust, homemade or store bought
For the Custard Filling
  • 4 large Eggs (they make the custard set)
  • 1 cup Sugar (can go slightly lower for extra tanginess)
  • 1/2 cup Fresh squeezed lemon juice (this is the main flavor)
  • 1 to 2 tablespoons Lemon zest (for amazing aroma)
  • 1 cup Whole milk (for a creamy custard)
  • 1/2 cup Heavy cream (optional but recommended for richness)
  • 1/4 teaspoon Salt (tiny amount makes a big difference)
  • 1 teaspoon Vanilla (rounds out the tartness)

Method
 

Preparation
  1. Preheat your oven to 375°F. Place your unbaked crust in a pie dish, poke the bottom lightly with a fork a few times to prevent puffing.
Mixing the Filling
  1. In a large bowl, whisk the eggs until blended. Add the sugar and whisk again. Incorporate the milk, cream (if using), lemon juice, lemon zest, salt, and vanilla. Mix until smooth without being frothy.
Baking
  1. Pour the filling into the crust. Bake at 375°F for about 10 minutes, then lower the temperature to 325°F and bake for another 30 to 40 minutes. The pie is done when the edges look set and the middle has a gentle wobble.
Cooling
  1. Cool the pie at room temperature for about an hour, then refrigerate for at least 4 hours or overnight to firm up.

Notes

For best results, use room temperature eggs and dairy, mix gently to avoid froth, and allow adequate chilling time for better slicing.