Craving a dessert that’s both refreshingly tangy and irresistibly creamy? Look no further! This expert-approved lemon custard pie recipe delivers the perfect balance of zesty citrus and velvety smooth custard, all nestled in a buttery, flaky crust. Made with real, fresh lemons and simple, wholesome ingredients, this timeless treat is as easy to make as it is delicious—no complicated techniques required. Get ready to impress your taste buds (and your guests) with this foolproof, flavor-packed classic!
Why This Lemon Custard Pie Recipe Will Become Your Go-To Dessert
Lemon custard pie recipe has been a cherished favorite for generations—and it’s easy to see why. Unlike its well-known cousin, lemon meringue pie, this version boasts a silky, custard-like filling that enhances the bright citrus notes without overwhelming tartness.
This recipe takes things up a notch with freshly squeezed lemon juice and zest, ensuring a depth of flavor that store-bought fillings simply can't replicate. Whether you’re serving it alongside a cozy afternoon tea, as a light yet satisfying dessert after a hearty meal, or simply indulging in a weekend treat, this pie delivers the perfect balance of sweetness and citrusy refreshment.
For an extra-refreshing twist, chill the pie before serving—making it an ideal choice for spring and summer gatherings. But don’t be fooled; this classic dessert is just as comforting year-round, adding a bright, sunny touch to any occasion.
Ingredients For Lemon Custard Pie Recipe
The Crust:
- cups all-purpose flour (provides structure for your crust)
- teaspoon salt (enhances flavor)
- tablespoons granulated sugar (adds sweetness to balance the tart filling)
- cup cold unsalted butter, cubed (creates flaky texture)
- tablespoons ice water (binds the dough without making it tough)
Substitution tip: For a gluten-free option, use a 1:1 gluten-free flour blend. Or skip the homemade crust altogether and use a store-bought graham cracker crust for a quick alternative.
The Lemon Custard Filling:
- large eggs (provides structure and richness to the custard)
- cup granulated sugar (balances the tartness of the lemons)
- cup all-purpose flour (helps thicken the custard)
- cup fresh lemon juice (about 3-4 lemons)
- tablespoons lemon zest (intensifies the lemon flavor)
- cups whole milk (creates creamy texture)
- tablespoons unsalted butter, melted (adds richness)
- teaspoon vanilla extract (complements the lemon flavor)
- teaspoon salt (balances sweetness)
Fresh ingredients note: Always use freshly squeezed lemon juice instead of bottled for the best flavor in your lemon custard pie recipe.
See recipe card for quantities.
Instructions
Preparing the Pie Crust
- In a large bowl, whisk together flour, salt, and sugar.
- Add the cold, cubed butter and use a pastry cutter or two forks to cut it into the flour mixture until you have pea-sized crumbs.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface until it's about ⅛-inch thick and large enough to fit your 9-inch pie dish.
- Carefully transfer the dough to your pie dish, trim any excess, and crimp the edges.
- Use a fork to prick the bottom of the crust several times.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the crust is lightly golden.
- Remove from oven and let cool slightly while preparing the filling.
Pro tip: Keep all ingredients for your crust as cold as possible. This ensures a flaky texture rather than a tough one.
Making the Lemon Custard Filling
- Reduce oven temperature to 350°F (175°C).
- In a large mixing bowl, whisk together eggs and sugar until well combined and slightly thickened.
- Add flour and whisk until smooth with no lumps.
- Stir in lemon juice, lemon zest, melted butter, vanilla extract, and salt.
- Gradually add milk, whisking constantly to combine everything into a smooth mixture.
- Pour the filling through a fine-mesh strainer to remove any bits of egg or zest that might affect the smooth texture.
Whisking tip: Don't over-whisk the filling. You want to avoid incorporating too much air, which can cause the custard to puff up and then sink.
Baking the Pie
- Place your pie dish on a baking sheet (this makes it easier to move in and out of the oven and catches any potential spills).
- Carefully pour the strained custard filling into the par-baked crust.
- Bake for 45-50 minutes, or until the center is just set but still has a slight wobble.
- The filling should reach an internal temperature of 170°F (77°C) when done.
- Remove from oven and let cool completely on a wire rack.
- Once cooled to room temperature, refrigerate for at least 2 hours or overnight for the custard to fully set.
Baking note: If the edges of your crust begin to brown too quickly, cover them with foil or a pie shield.
- Preparing the Pie Crust : Mix dry ingredients, cut in butter, add water, and form dough. Chill, roll out, fit into a pie dish, and blind bake.
- Making the Lemon Custard Filling : Whisk eggs and sugar, add flour, lemon juice, zest, butter, vanilla, and salt. Stir in milk, strain, and smooth the mixture.
- Baking the Pie : Fill the pre-baked crust with custard, bake until set, cool, and chill before serving.
Essential Equipment for Perfect Lemon Custard Pie Recipe
- 9-inch pie dish: Glass or ceramic works best as they conduct heat evenly and let you see when the bottom is fully cooked.
- Microplane or zester: Essential for getting the flavorful oils from the lemon zest without the bitter pith.
- Citrus juicer: Makes quick work of juicing the lemons and helps filter out seeds.
- Fine-mesh strainer: Ensures your custard has a silky-smooth texture with no lumps.
- Instant-read thermometer: Takes the guesswork out of knowing when your custard is perfectly set.
Budget option: If you don't have a pastry cutter, use two butter knives or even a food processor to cut the butter into the flour.
Expert Cooking Tips for Lemon Custard Pie Recipe
- Perfectly juicy lemons: Roll your lemons on the counter with firm pressure before juicing – this breaks down the membranes and helps you get more juice.
- Prevent a soggy bottom: For an extra crisp crust, brush the bottom with a thin layer of egg white right after blind baking and return to the oven for 2 minutes to set.
- Smooth, creamy custard: Strain your filling mixture before pouring it into the crust to remove any egg bits or lemon pulp that could affect the texture.
- No cracks please: Don't overbake! The center should still have a slight wobble when you remove it from the oven – it will continue to set as it cools.
- Knife test: To check if your custard is done, insert a knife about 1 inch from the edge – it should come out clean.
Delicious Variations on Classic Lemon Custard Pie Recipe
Meyer Lemon Custard Pie Recipe
Substitute regular lemons with Meyer lemons for a sweeter, less acidic flavor profile that has hints of orange. You may need to reduce the sugar slightly since Meyer lemons are naturally sweeter.
Lemon-Lime Custard Pie
Replace half the lemon juice with lime juice and add some lime zest for a citrus twist that adds complexity to the flavor.
Coconut Lemon Custard Pie Recipe
Add ½ cup of shredded coconut to the filling and substitute half the milk with coconut milk for a tropical variation.
Gluten-Free Lemon Custard Pie Recipe
Use a gluten-free flour blend for the crust and substitute cornstarch for the flour in the filling to make this dessert gluten-free.
Low-Sugar Lemon Custard Pie Recipe
Reduce the sugar by up to ⅓ and add 2-3 tablespoons of honey to maintain sweetness while lowering the processed sugar content.
Storage & Make-Ahead Tips
Refrigerator Storage
Store your lemon custard pie recipe covered in the refrigerator for up to 3 days. The crust may soften slightly over time, but the flavor will actually improve after the first day as the lemon notes mellow and blend with the custard.
Freezing Instructions
While custard pies aren't ideal candidates for freezing (the texture can become grainy when thawed), you can freeze individual slices if necessary:
- Place completely cooled slices on a baking sheet and freeze until solid (about 2 hours).
- Wrap each slice tightly in plastic wrap, then aluminum foil.
- Store in a freezer-safe container for up to 1 month.
- Thaw overnight in the refrigerator before serving.
The Secret to Next-Level Lemon Custard Pie Recipe
Want to know the secret ingredient to making your Lemon Custard Pie recipe taste absolutely irresistible? It’s not just the lemons—it’s how you use them! Before adding your sugar to the mix, take a moment to rub it together with fresh lemon zest using just your fingertips. This simple trick unlocks the essential oils hidden in the zest, infusing the sugar with a bold, citrusy aroma that will elevate your custard to a whole new level of flavor. The result? A pie that bursts with bright, tangy goodness in every single bite. Try it once, and you’ll never skip this step again!
FAQ
What's the difference between custard pie and cream pie?
Custard pies contain eggs as the main thickener and are baked until set. The filling is poured in raw and baked with the crust, creating a firm, sliceable texture.
Cream pies use cornstarch or flour as thickeners. The filling is cooked on the stovetop, poured into a pre-baked crust, and chilled. They have a softer, pudding-like consistency and are often topped with whipped cream.
What is the difference between lemon curd and lemon custard?
Lemon curd is intense and concentrated, made with eggs, sugar, lemon, and butter (no milk). It's cooked on the stovetop until thick and spreadable, with a bold lemon flavor.
Lemon custard is milder, made with eggs, sugar, lemon, plus milk or cream. It's baked until set, has a more delicate flavor, and creates a smooth, sliceable pie filling.
Does lemon custard pie need to be refrigerated?
Yes. Lemon custard pie recipe must be refrigerated because:
It contains perishable eggs and dairy
Refrigeration prevents bacterial growth
Chilling helps the custard set properly
It should be stored in the refrigerator for up to 4 days
For best flavor, remove from the fridge 15 minutes before serving
How do you keep lemon pie filling from being runny?
To prevent runny lemon custard pie recipe :
Use enough thickener (flour or cornstarch)
Don't reduce the eggs in the recipe
Bake at 325°F-350°F until edges are set with a slight wobble in center
Cool completely at room temperature before refrigerating
Chill for at least 4 hours before slicing
Pre-bake your crust to prevent sogginess
Strain the filling before baking for smooth texture
A Slice of Sunshine: Your New Go-To Lemon Custard Pie Recipe
This Lemon Custard Pie is more than just a dessert—it’s a perfect harmony of tart and sweet with a velvety texture that keeps you coming back for more. While it shines in the warmer months, its timeless flavor makes it a must-bake all year long. Whether you’re whipping it up for a special gathering or just indulging in a midweek treat, this pie is sure to become a family favorite.
If you loved this recipe, why stop here? Try our buttery, flaky Sugar Cruffins Recipe for a pastry-style delight, or cool off with a refreshing Lemon Icebox Pie—another citrusy classic! And don’t forget to check out our latest Lemon Custard Pie Recipe for more tips and variations.
We’d love to hear how your pie turned out! Drop a comment below and share your baking adventures or any creative twists you added. Happy baking!
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Pairing
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Easy Lemon Custard Pie Recipe
Equipment
- 9-inch pie dish Glass or ceramic preferred
- Mixing bowl Large size
- Whisk For mixing the custard
- Pastry cutter Or use two forks
- Rolling pin For the pie crust
- Fine-mesh strainer For a smooth custard
- Citrus juicer To extract fresh lemon juice
- Zester To get fine lemon zest
- Measuring cups/spoons For accuracy
- Baking sheet For stability when baking
Ingredients
For the Crust:
- 1½ cups all-purpose flour Can use gluten-free blend
- ½ teaspoon salt Enhances flavor
- 2 tablespoons granulated sugar Adds slight sweetness
- ½ cup cold unsalted butter Cubed
- 3-4 tablespoons ice water Use as needed
For the Lemon Custard Filling:
- 4 large eggs Provides structure
- 1 cup granulated sugar Balances tartness
- ¼ cup all-purpose flour Helps thicken custard
- ½ cup fresh lemon juice About 3-4 lemons
- 2 tablespoons lemon zest Intensifies flavor
- 2 cups whole milk Creates creaminess
- 2 tablespoons unsalted butter Melted
- 1 teaspoon vanilla extract Complements lemon flavor
- ¼ teaspoon salt Balances sweetness
Instructions
- Preheat oven to 375°F (190°C).
- Prepare crust by combining flour, salt, and sugar. Cut in butter until crumbly.
- Gradually add ice water, mix until dough forms. Chill for 30 minutes.
- Roll out dough, fit into a 9-inch pie dish, trim excess.
- Prick bottom with a fork, line with parchment, add pie weights.
- Blind bake for 15 minutes, remove weights, bake 5-7 more minutes.
- Reduce oven temperature to 350°F (175°C).
- Whisk eggs and sugar until thickened.
- Add flour, then whisk in lemon juice, zest, melted butter, vanilla, and salt.
- Gradually whisk in milk until smooth. Strain for a silky texture.
- Pour custard into crust, bake for 45-50 minutes until center is slightly set.
- Cool completely, then refrigerate for at least 2 hours.
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