Homemade lemon custard pie with whipped cream.

Easy Lemon Custard Pie Recipe

A silky-smooth Lemon Custard Pie with the perfect balance of tart and sweet flavors. Made with fresh lemon juice and zest, this easy-to-follow recipe creates a creamy, rich custard nestled in a buttery, flaky crust. Perfect for any occasion!

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 50

Chill Time: 2

Total Time: 3 10

Servings: Slices

Calories: 320kcal

Cost: $10

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition