This lemon custard pie is a classic dessert that brings together bright citrus flavor and a silky-smooth custard filling, all nestled in a flaky pie crust. With simple pantry ingredients and a timeless taste, it’s the perfect balance of sweet and tangy in every bite.
Why You’ll Love This Recipe
This lemon custard pie is wonderfully creamy with a refreshing burst of lemon in every forkful. It uses basic ingredients you likely already have on hand, yet delivers a bakery-quality dessert. The texture is rich and velvety, while the citrus zest adds a vibrant aroma that makes it truly irresistible. It’s ideal for family gatherings, holidays, or whenever you want a light yet satisfying dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 unbaked deep-dish 9-inch pie crust
1 cup granulated sugar
6 large eggs
1 to 2 teaspoons freshly grated lemon zest
1/4 teaspoon salt
3 cups whole milk
1/2 cup lemon curd
whipped cream, for topping (optional)
Directions
Preheat your oven to 350°F (175°C). Place the unbaked 9-inch deep-dish pie crust into a pie dish if not already fitted. Set aside.
In a large mixing bowl, whisk together the granulated sugar and eggs until fully combined and slightly pale in color.
Add the lemon zest and salt to the egg mixture, whisking gently to incorporate.
Slowly pour in the whole milk while continuing to whisk, ensuring the mixture remains smooth.
Add the lemon curd and whisk until fully blended and the filling is silky and uniform.
Carefully pour the custard mixture into the prepared pie crust.
Place the pie on the center rack of the preheated oven. Bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly when gently shaken.
Remove the pie from the oven and allow it to cool completely at room temperature. The custard will continue to firm up as it cools.
Once cooled, refrigerate for at least 2 hours before slicing for best texture.
Serve chilled, topped with whipped cream if desired.
Servings and timing
Servings: 8 slices
Preparation time: 15 minutes
Baking time: 50 to 60 minutes
Cooling time: 2 hours
Total time: approximately 3 hours 15 minutes
Variations
For a stronger citrus flavor, increase the lemon zest to 2 teaspoons and add 1 tablespoon of fresh lemon juice to the filling.
You can substitute half-and-half for whole milk for an even richer custard.
For a decorative finish, sprinkle powdered sugar over the top before serving.
Try adding a teaspoon of pure vanilla extract for a subtle depth of flavor.
A graham cracker crust can be used instead of traditional pie crust for a slightly sweeter, crunchier base.
Storage/Reheating
Store the lemon custard pie covered in the refrigerator for up to 4 days. Keep it tightly wrapped with plastic wrap or in an airtight container to prevent it from absorbing refrigerator odors.
This pie is best served chilled. Reheating is not recommended, as it may alter the smooth texture of the custard. If desired, let refrigerated slices sit at room temperature for 10 to 15 minutes before serving for a softer consistency.
FAQs
How do I know when the lemon custard pie is done baking?
The edges should be set, and the center should have a slight jiggle when gently shaken. It will firm up more as it cools.
Can I use low-fat milk instead of whole milk?
Yes, but the custard will be less rich and slightly thinner in texture.
Can I make this pie ahead of time?
Yes, it’s actually best when made a day in advance and chilled overnight.
Why did my custard crack on top?
Overbaking or baking at too high a temperature can cause cracking. Make sure to remove it when the center is still slightly jiggly.
Can I freeze lemon custard pie?
Freezing is not recommended, as the custard texture may become watery once thawed.
Do I need to blind bake the crust first?
No, this recipe is designed to bake the crust and filling together.
Can I use bottled lemon juice?
Fresh lemon zest is strongly recommended for the best flavor, though bottled juice can be used if necessary.
How should I zest a lemon?
Use a fine grater or microplane, being careful to only remove the yellow outer layer and avoid the bitter white pith.
Can I make this recipe without lemon curd?
Yes, but the flavor will be milder. You can increase the zest slightly to compensate.
What can I serve with lemon custard pie?
Fresh berries, a dollop of whipped cream, or a light dusting of powdered sugar pair beautifully with this pie.
Conclusion
Lemon custard pie is a timeless dessert that proves simple ingredients can create something truly special. With its smooth texture, bright citrus notes, and flaky crust, this pie is sure to become a favorite for any occasion. Whether served at a gathering or enjoyed as a weeknight treat, it delivers refreshing flavor in every slice.
Lemon Custard Pie is a classic dessert featuring a silky smooth lemon-infused custard baked in a flaky pie crust, perfectly balancing sweet and tangy flavors in every creamy slice.
Total Time:3 hours 15 minutes
Yield:8 slices
Ingredients
1 unbaked deep-dish 9-inch pie crust
1 cup granulated sugar
6 large eggs
1 to 2 teaspoons freshly grated lemon zest
1/4 teaspoon salt
3 cups whole milk
1/2 cup lemon curd
Whipped cream, for topping (optional)
Instructions
Preheat oven to 350°F (175°C). Place the unbaked 9-inch deep-dish pie crust into a pie dish if not already fitted.
In a large mixing bowl, whisk together the granulated sugar and eggs until well combined and slightly pale.
Add the lemon zest and salt, whisking gently to incorporate.
Slowly pour in the whole milk while whisking continuously to keep the mixture smooth.
Add the lemon curd and whisk until fully blended and silky.
Carefully pour the custard mixture into the prepared pie crust.
Bake on the center rack for 50–60 minutes, until the edges are set and the center is slightly jiggly.
Remove from the oven and cool completely at room temperature.
Refrigerate for at least 2 hours until fully set.
Serve chilled, topped with whipped cream if desired.
Notes
Do not overbake; the center should still jiggle slightly when removed from the oven.
For stronger lemon flavor, add 1 tablespoon fresh lemon juice.
Half-and-half can be substituted for whole milk for a richer texture.
Store tightly covered in the refrigerator for up to 4 days.
Freezing is not recommended as it may affect texture.
