From the first bite of lemon custard pie, you will be hooked on that creamy, tart lemon flavor with the buttery crust! This might be your new favorite dessert once you see how simple it is to make!
If you like an old-fashioned lemon custard pie, you will definitely enjoy my hot milk cake and chess pie. But for those searching for more lemon desserts, lemon tart, and my lemon chiffon cake are delicious! If you’re looking for a trendy recipe, try this creamy whipped lemonade.
We are going to be using a homemade creamy lemon curd over top of the custard. I use a homemade recipe, so if you have leftovers you can use the rest to fill strawberry lemon cupcakes, spread over breakfast crepes, or as a filling in lemon meringue pie.
What do I Need for this Recipe?
- pie crust – we are using a deep, pre-made crust that is unbaked.
- sugar – adds sweetness to our filling
- eggs – allow them to come to room temperature to make mixing easier.
- milk – using whole milk or half whole milk and half heavy cream makes the best lemon pie filling.
- Lemon zest – this allows us to add a more lemony flavor without extra liquid.
- lemon oil or lemon extract – these have much more flavor compared to lemon juice and it’s packed in just a couple of drops.
- lemon curd – while you can use store-bought lemon curd, I recommend using my homemade curd recipe.
Whipped cream, lemon slices, powdered sugar, fresh berries, candied lemon peel
Variations and Substitutions:
- Crusts – the store-bought crust makes this recipe easy, but you can go with a homemade crust such as an oil crust, graham cracker crust, or butter pie crust that would be just as good.
- Coconut custard pie – add up to 1 cup of sweetened shredded coconut to the crust before adding the filling.
- Homemade whipped cream – beat a cup of heavy whipping cream with 3 tablespoons of powdered sugar until stiff peaks form.
PREP: Preheat the oven to 350 degrees. If you are using homemade lemon curd, be sure it is already prepped.
Step 1: In a large bowl, beat the eggs, sugar, lemon oil, and zest together. Whisk in the milk until combined.
Step 2: Pour the custard mixture into the pie shell.
Step 3: Bake for 65-75 minutes. After one hour, Cover the outer edges of the crust with aluminum foil to prevent over-browning. We want the crust to be golden brown once it’s finished.
Step 4: Remove the creamy lemon pie from the oven once the center is slightly jiggly and the edges are puffed. Allow it to cool completely on a wire rack. Use a rubber spatula or offset spatula to spread the lemon curd over the top of the pie. Chill for 1-2 hours in the refrigerator.
SERVE: Top with whipped cream or Cool Whip, slice, and serve!
- If you are having a hard time getting the eggs to mix into the lemon filling, strain the custard through a sieve on its way into the crust.
- This recipe makes a lot of filling, so it fits in a deep crust the best. If you are using a standard crust, fill to almost the top and bake the leftover custard in a ramekin or discard it.
Lemon trees can produce up to 600 pounds of fruit per year! No surprise there, because they bear fruit year-round.
Store in the refrigerator covered with plastic wrap or aluminum foil for 2-3 days. You can also freeze it for up to 1 month. We recommend freezing without the whipped topping.
Lemon curd is a sweet spread or condiment made from lemon juice, sugar, and eggs. It is typically used as a filling for pastries or as a spread for toast or scones. Custard, on the other hand, is a creamy mixture of milk or cream, eggs, and sugar that is often used as a base for desserts like custard pie and crème brûlée. While both lemon curd and custard contain eggs and sugar, the main difference is that lemon curd is made primarily with lemon juice and custard is made primarily with milk or cream.
A lemon pie is typically considered done when the filling is set and slightly jiggly. It is important to keep in mind that overcooking lemon pie can cause the filling to crack or become rubbery. So, it’s best to check the pie frequently as it nears the end of the baking time.
Lemon Custard Pie
- 1 unbaked deep dish 9” pie crust
- 1 cup granulated sugar
- 6 large eggs
- 3 cups whole milk
- Zest of 1 lemon 1-2 teaspoons
- ¼ teaspoon lemon oil or 1 teaspoon lemon extract
- ½ cup lemon curd
- Whipped cream for topping
- 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” 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 pie crust.)
- Bake for 65-70 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 pie to cool completely. Gently spread the lemon curd to cover the top of the pie and then chill in the refrigerator for 1-2 additional hours.
- Slice, top with whipped cream dollops, and serve.