Lemon Custard Pie
This easy lemon custard pie is jam packed with lemon flavor, made with simple ingredients, and is great for the holiday season or special occasions like Mother's Day.
Ingredients
- 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
Instructions
- 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.
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Notes
Storage: Store, covered, in the refrigerator for 2-3 days or freeze for up to 1 month.
Notes:
Use whole milk or half whole milk/half cream for the creamiest pie.
Lemon oil packs a lot of lemon flavor into just a few drops. If you do not have lemon oil, you can use lemon extract.
Bring milk and eggs to room temperature for the most even mixing. If you still have trouble getting the eggs fully incorporated, simply pour the mixture through a sieve on its way into the pie crust.
You will need a deep dish pie pan/crust and/or a 9 ½” pie crust to fit the full volume of filling. If you are using a standard 9” pie crust, simply fill until you are close to the top of the crust, but not spilling up and over the sides. Bake the leftover custard filling in a ramekin or discard it.
Nutrition
Calories: 302kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 107mg | Sodium: 179mg | Potassium: 168mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 261IU | Vitamin C: 0.3mg | Calcium: 110mg | Iron: 1mg
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