Lemon Custard Pie Recipe

Rich, creamy, and perfectly tangy—this lemon custard pie will melt in your mouth with every bite.

Lemon custard pie is the perfect balance of rich custard and tangy lemon flavor. With its smooth filling and crispy crust, it’s the ultimate dessert to serve at family gatherings, holiday meals, or as a sweet treat after dinner. The bright and zesty flavor of lemon combined with the creamy texture makes it an irresistible choice for lemon lovers.

This recipe is easy to make, and while the filling is simple, the payoff is huge. The addition of a dollop of whipped cream or a sprinkle of lemon zest on top makes it even more delightful.

2. Ingredients

For the Crust:

1 package refrigerated pie crust (or homemade pie crust)
(Alternatively, you can use a graham cracker crust for a different texture.)

For the Custard Filling:

4 large eggs

1 ½ cups granulated sugar

½ cup fresh lemon juice (about 3-4 lemons)

1 tablespoon lemon zest

1 ½ cups heavy cream

3 tablespoons unsalted butter, melted

1 tablespoon all-purpose flour

Pinch of salt

For Topping:

Whipped cream (optional, for garnish)

Lemon slices or zest (optional, for garnish)

3. Equipment Needed

Equipment	Purpose
Pie dish (9-inch)	For baking the pie.
Mixing bowls	For preparing the filling and beating the eggs.
Whisk or electric mixer	For beating the eggs and combining ingredients smoothly.
Zester or grater	For zesting the lemons to add extra flavor.
Measuring cups & spoons	For accurate ingredient measurements.

4. Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat the oven to 375°F (190°C).

If using refrigerated pie crust, unroll it and fit it into a 9-inch pie dish. Press down gently to fit the crust into the edges of the dish.

If you’re using a homemade crust, roll it out and fit it into the pie dish, ensuring the edges are even.

Bake the crust according to the package instructions or for 10-12 minutes if homemade, until golden brown. Let it cool completely while you prepare the filling.

Step 2: Prepare the Custard Filling

In a large mixing bowl, whisk together the eggs, sugar, and lemon zest until smooth and well combined.

Stir in the fresh lemon juice, heavy cream, melted butter, flour, and a pinch of salt. Whisk everything until smooth and fully incorporated.

Step 3: Bake the Pie

Once the crust has cooled, pour the custard filling into the crust. Use a spatula to smooth the top evenly.

Bake the pie in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the filling is set and lightly golden on top. You can test if it’s done by gently shaking the pie — the center should be firm but still slightly wobbly.

Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. The custard will firm up as it cools.

Step 4: Serve and Garnish

Once cooled, refrigerate the pie for at least 2 hours before serving to let the flavors set.

Before serving, top with whipped cream and garnish with lemon slices or extra lemon zest for an extra fresh touch.

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5. Tips for Perfect Lemon Custard Pie

Use fresh lemons: Fresh lemon juice and zest will give the pie a bright, natural flavor. Avoid bottled lemon juice if possible.

Don’t overbake: The filling should be set but still slightly wobbly in the center when done. Overbaking can cause the custard to curdle.

Make it ahead: This pie can be made a day ahead and stored in the fridge. It’s even better the next day as the flavors meld together.

Use a graham cracker crust: If you want a different flavor profile, a graham cracker crust pairs beautifully with the tangy custard filling.

Chill thoroughly: Ensure that the pie is well-chilled before serving. This helps the custard firm up and makes slicing easier.

6. Variations of Lemon Custard Pie

1. Lemon Meringue Pie

Top the pie with a meringue instead of whipped cream. Whip egg whites with sugar until stiff peaks form, then spread over the cooled custard. Bake at 350°F (175°C) for 10 minutes, or until the meringue is golden brown.

2. Coconut Lemon Custard Pie

Add toasted coconut flakes on top of the custard filling for a tropical twist. This pairs wonderfully with the lemon’s tartness.

3. Blueberry Lemon Custard Pie

Stir in fresh blueberries into the custard filling before baking, or top the pie with a few handfuls of fresh berries before serving.

7. How to Store and Freeze Lemon Custard Pie

Storing:

Refrigerate: This pie should be kept in the refrigerator in an airtight container for up to 3-4 days. Make sure it’s well covered to prevent the crust from becoming soggy.

Freezing:

You can freeze the pie for up to 2 months. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator overnight before serving.

8. Nutritional Information (Per Slice)

Here’s an approximate breakdown of the calories and nutrients in one slice of Lemon Custard Pie:

Nutrient	Amount (per slice)
Calories	280 kcal
Protein	4 g
Carbohydrates	32 g
Fat	15 g
Saturated Fat	8 g
Fiber	1 g
Sodium	200 mg

(Note: Nutritional values are approximate and will vary depending on specific ingredients and portion sizes.)

9. Final Thoughts

This Lemon Custard Pie is a perfect dessert for lemon lovers, offering a delicate balance of tartness and sweetness. The creamy custard filling and buttery crust make for a dreamy texture that everyone will enjoy. Plus, it’s easy to make, and it can be prepared ahead of time, which is always a win when hosting or preparing for family gatherings.

The fresh lemon flavor will surely brighten up your day, and the pie itself will be a hit at any event. It’s light yet rich, and satisfying without being overwhelming. Give this classic lemon dessert a try, and you’ll be hooked on its irresistible flavor!

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