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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 170 mg
