Name: Lemon Custard Pie Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 1¾ cups milk; 1½ cups white sugar; ½ cup cornstarch; ½ tsp salt; 4 eggs; 1 cup lemon juice; 3 tbsp butter; 2 tsp vanilla extract; 1 pie shell; 2 tbsp brown sugar

Indulge in the zesty delight of a lemon custard pie, where the tang of lemon juice meets the creamy richness of a homemade custard. Topped with a fluffy meringue and nestled in a buttery pie shell, this dessert is perfect for any occasion, bringing a burst of freshness with every bite.

Photos of Lemon Custard Pie Recipe

When preparing this recipe, take note of cornstarch, which acts as a thickening agent for the custard, and lemon juice, which provides the signature tangy flavor. Brown sugar is used in the meringue for a hint of molasses richness. Ensure you have these ingredients on hand or pick them up from the supermarket.

Ingredients for Lemon Custard Pie

milk: Provides the creamy base for the custard

white sugar: Sweetens the custard mixture

cornstarch: Thickens the custard to the right consistency

salt: Enhances the overall flavor

eggs: Used for both the custard and the meringue topping

lemon juice: Adds the distinctive lemon flavor to the custard

butter: Adds richness and smoothness to the custard

vanilla extract: Provides a subtle flavor to both the custard and the meringue

pie shell: The base that holds the custard

brown sugar: Adds a touch of sweetness to the meringue

One reader, Emmey Wilder says:

This lemon custard pie recipe is a delight! The custard is perfectly creamy with a refreshing lemon zing, and the meringue topping adds a lovely touch. It's easy to follow and results in a delicious dessert that's sure to impress. Highly recommend!

Emmey Wilder

Techniques Required for Making Lemon Custard Pie

How to whisk egg yolks: Whisking egg yolks involves beating them with a whisk or fork until they are smooth and slightly frothy. This ensures they are well combined and ready to be mixed with other ingredients.

How to make meringue: Making meringue involves whipping egg whites with sugar until they form stiff peaks. This creates a light and airy topping that can be spread over the custard.

How to spread meringue: Spreading meringue involves using a spatula to evenly distribute the whipped egg whites over the custard, ensuring it covers the entire surface and creates a smooth, even layer.

How to bake meringue: Baking meringue requires placing the pie in the oven and baking until the meringue is golden brown. This step ensures the meringue is cooked through and has a nice, crisp texture on top.

How To Make Lemon Custard Pie

Impress your party guests with a tangy serving of our creamy custard pie! It’s loaded with rich lemon flavors for a more tasteful dessert.

Preparation: 20 minutes

Cooking: 25 minutes

Chill Time: 1 hour

Total: 1 hour 45 minutes

Serves:

Ingredients

1¾cupsmilk
1½cupswhite sugar
½cupcornstarch
½tspsalt
4eggs,separated
1cuplemon juice
3tbspbutter
2tspvanilla extract,divided
1pie shell,9-inch, baked
2tbspbrown sugar

Instructions

Combine the milk, sugar, cornstarch, and salt in a saucepan over medium-high heat.
Stir constantly for 8 to 10 minutes until the mixture thickens to the consistency of pudding. Remove from heat.
Whisk the egg yolks in a bowl until smooth.
Add the lemon juice, then whisk until smooth.
Return the pudding to the heat, then slowly stir in the egg yolk mixture.
Increase the heat to high, then boil, stirring constantly, for at least 2 minutes.
Stir in the butter and 1 teaspoon of vanilla extract.
Pour the thickened custard into the pie shell.
Preheat the oven to 400 degrees F.
Combine the egg whites, remaining vanilla extract, and brown sugar in a large bowl.
Whip with an electric mixture until a fluffy meringue forms.
Spread the meringue over the custard.
Bake for 10 minutes until the meringue is golden brown.
Let cool, then chill for at least 1 hour.
Serve chilled, and enjoy!

Nutrition

Calories: 422.81kcal
Fat: 15.46g
Saturated Fat: 7.16g
Trans Fat: 0.18g
Monounsaturated Fat: 5.26g
Polyunsaturated Fat: 1.63g
Carbohydrates: 66.60g
Fiber: 0.68g
Sugar: 43.30g
Protein: 5.41g
Cholesterol: 96.77mg
Sodium: 318.61mg
Calcium: 80.95mg
Potassium: 159.30mg
Iron: 0.78mg
Vitamin A: 95.38µg
Vitamin C: 11.80mg

Essential Technique Tips for Perfect Lemon Custard Pie

When making the meringue, ensure that the egg whites are at room temperature before whipping. This helps them achieve maximum volume and stability. Additionally, make sure your mixing bowl and beaters are completely clean and free of any grease, as even a small amount can prevent the egg whites from whipping properly.

Time-Saving Tips for Making Lemon Custard Pie

Prepare ingredients in advance: Measure out the milk, sugar, cornstarch, and salt before starting. This will streamline the cooking process.

Use a pre-made pie shell: Save time by using a store-bought pie shell instead of making one from scratch.

Separate eggs efficiently: Use an egg separator to quickly divide the egg yolks and egg whites.

Chill the pie quickly: Place the pie in the fridge immediately after it cools to room temperature to speed up the chilling process.

Whip meringue faster: Use a stand mixer to whip the egg whites and brown sugar for a quicker meringue.

Substitute Ingredients For Lemon Custard Pie Recipe

milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good option for those who are lactose intolerant.
white sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and is a good alternative for those avoiding corn.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
eggs - Substitute with flax eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) are a good vegan alternative and help bind the ingredients.
lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, though it will slightly alter the taste.
butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.
vanilla extract - Substitute with almond extract: Almond extract gives a different but pleasant flavor profile that complements the other ingredients.
pie shell - Substitute with graham cracker crust: A graham cracker crust provides a different texture and flavor, adding a bit of sweetness and crunch.
brown sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness and can be used in slightly smaller quantities due to its liquid form.

Presentation Ideas for Lemon Custard Pie

Use a pre-baked pie shell: Ensure the pie shell is perfectly baked and cooled before adding the custard. This provides a crisp, flaky base that contrasts beautifully with the creamy filling.
Prepare the lemon custard: Combine milk, white sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly for 8 to 10 minutes until the mixture thickens to the consistency of pudding. Remove from heat.
Incorporate the egg yolks: Whisk the egg yolks in a bowl until smooth. Add the lemon juice, then whisk until smooth. Return the pudding to the heat, then slowly stir in the egg yolk mixture. Increase the heat to high, then boil, stirring constantly, for at least 2 minutes.
Add richness and flavor: Stir in the butter and 1 teaspoon of vanilla extract. This adds a luxurious texture and depth of flavor to the custard.
Fill the pie shell: Pour the thickened custard into the pre-baked pie shell. Smooth the top with a spatula for an even surface.
Prepare the meringue: Combine the egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixer until a fluffy meringue forms.
Top with meringue: Spread the meringue over the custard, ensuring it reaches the edges of the pie shell to seal in the filling. Create peaks and swirls for an elegant presentation.
Bake to perfection: Preheat the oven to 400 degrees F. Bake the pie for 10 minutes until the meringue is golden brown. This adds a beautiful contrast in color and texture.
Cool and chill: Let the pie cool to room temperature, then chill in the refrigerator for at least 1 hour. This allows the custard to set properly and enhances the flavors.
Serve with finesse: Slice the lemon custard pie with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled, garnished with a thin slice of lemon or a sprig of mint for a touch of elegance.

Storing and Freezing Lemon Custard Pie

Here are the storing and freezing guidelines for lemon custard pie:

Let the pie cool completely to room temperature before storing or freezing. This usually takes about 2-3 hours.
To store in the fridge:
- Loosely cover the pie with plastic wrap or aluminum foil. Make sure the wrap doesn't touch the meringue topping, as it can stick and pull off the meringue when removed.
- Place the covered pie in the refrigerator for up to 3 days. The meringue may begin to weep or become soggy after a day or two.
- When ready to serve, remove the pie from the fridge and let it sit at room temperature for 20-30 minutes before slicing for the best flavor and texture.
To freeze the whole pie:
- Place the uncovered pie in the freezer for 2-3 hours until the meringue is frozen solid.
- Wrap the frozen pie tightly in a layer of plastic wrap, followed by a layer of aluminum foil. Label with the date and freeze for up to 1 month.
- To thaw, remove the pie from the freezer and let it thaw in the refrigerator overnight. Do not thaw at room temperature, as this can cause the custard to weep and become soggy.
To freeze pie slices:
- Cut the pie into individual slices.
- Place the slices on a baking sheet and freeze until solid, about 2 hours.
- Wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer-safe container or zip-top bag. Label with the date and freeze for up to 1 month.
- To thaw, remove the desired number of slices from the freezer and let them thaw in the refrigerator for 2-3 hours or overnight.

How To Reheat Leftover Lemon Custard Pie

Preheat your oven to 350°F (175°C). Place the leftover lemon custard pie on a baking sheet and cover it loosely with aluminum foil. Bake for 15-20 minutes, or until the filling is heated through and the crust is crisp. The foil will prevent the meringue from burning.
If you prefer a quicker method, you can use the microwave. Cut the desired portion of the pie and place it on a microwave-safe plate. Heat it in 30-second intervals, checking the temperature after each interval, until the filling is warm and the crust is slightly softened. Be careful not to overheat, as the custard may become rubbery.
For a crispy crust, you can also reheat the lemon custard pie in an air fryer. Set the air fryer to 350°F (175°C) and place the slice of pie in the basket. Heat for 3-5 minutes, or until the crust is crisp and the filling is warmed through. Keep an eye on the pie to ensure the meringue doesn't burn.
If you have a toaster oven, you can use it to reheat individual slices of lemon custard pie. Preheat the toaster oven to 350°F (175°C) and place the slice on a small baking sheet or directly on the rack. Heat for 5-7 minutes, or until the filling is warm and the crust is crisp.
For a more indulgent treat, you can also reheat the lemon custard pie in a skillet. Melt a small amount of butter in a skillet over medium heat. Place the slice of pie in the skillet and cook for 2-3 minutes on each side, or until the crust is crisp and the filling is heated through. The butter will add a rich flavor to the crust.

Interesting Facts About Lemon Custard Pie

A random fact about this lemon custard pie recipe is that the meringue topping not only adds a delightful texture contrast but also helps to balance the tartness of the lemon custard. The egg whites in the meringue create a light and airy finish, making each bite a perfect blend of creamy and fluffy.

Is Making Lemon Custard Pie at Home Cost-Effective?

This lemon custard pie recipe is quite cost-effective for a household. The primary ingredients like milk, sugar, cornstarch, and eggs are common pantry staples, while lemon juice and a pie shell are relatively inexpensive. The use of brown sugar and vanilla extract adds a touch of luxury without breaking the bank. Overall Verdict: 8/10. Approximate cost in USD for a household of 4 people: $10-$12.

Is Lemon Custard Pie Healthy or Unhealthy?

This lemon custard pie recipe, while undeniably delicious, is not particularly healthy. The high sugar content, combined with the use of whole milk, butter, and a traditional pie crust, contributes to a dessert that is high in calories, fat, and carbohydrates. The cornstarch used as a thickening agent also adds to the carbohydrate count without providing significant nutritional value.

However, there are some redeeming qualities to this recipe. The lemon juice provides a good source of vitamin C, and the eggs offer protein and various vitamins and minerals. The meringue topping, made with egg whites and a small amount of brown sugar, is a lighter alternative to heavy cream or whipped toppings.

To make this recipe healthier, consider the following suggestions:

Reduce the sugar content by using a sugar substitute or cutting the amount of sugar used in the custard and meringue
Replace whole milk with a lower-fat alternative, such as skim milk or almond milk
Use a whole wheat or nut-based pie crust to increase fiber and nutrient content
Incorporate additional citrus fruits, such as oranges or limes, to boost vitamin C levels and add depth to the flavor profile
Experiment with using Greek yogurt in place of some of the butter to reduce fat content while maintaining a creamy texture
Serve smaller portions and pair with fresh berries or a side of fruit to balance out the richness of the dessert

Editor's Thoughts on This Lemon Custard Pie Recipe

This lemon custard pie recipe offers a delightful balance of tart and sweet flavors. The use of cornstarch ensures a smooth, thick custard, while the meringue adds a light, airy texture. However, boiling the custard mixture on high heat may risk curdling; a gentler heat would be safer. The brown sugar in the meringue introduces a subtle caramel note, enhancing the overall taste. Chilling the pie before serving allows the flavors to meld beautifully. Overall, it's a well-rounded recipe with a few tweaks for perfection.

Enhance Your Lemon Custard Pie Recipe with These Unique Side Dishes:

Roasted Asparagus with Parmesan: Elevate your lemon custard pie experience with a side of roasted asparagus topped with Parmesan cheese. The savory, nutty flavors of the Parmesan perfectly complement the zesty sweetness of the pie.

Grilled Shrimp Skewers: Pair your dessert with succulent grilled shrimp skewers. The smoky, charred shrimp adds a delightful contrast to the creamy, tangy lemon custard.

Mixed Berry Salad: A refreshing mixed berry salad featuring strawberries, blueberries, and raspberries can be the perfect accompaniment. The burst of fruit flavors enhances the citrusy notes of the lemon pie.

Butternut Squash Soup: Start your meal with a warm bowl of butternut squash soup. The creamy, slightly sweet soup provides a comforting prelude to the bright, tangy dessert.

Herb-Crusted Chicken: For a more substantial pairing, consider herb-crusted chicken. The savory, aromatic herbs and tender chicken create a balanced meal when followed by the luscious lemon custard pie.

Similar Recipes to Lemon Custard Pie

Key Lime Pie: Craving a tangy twist? Dive into the zesty world of key lime pie. This dessert features a creamy, tart filling made from key lime juice, nestled in a buttery graham cracker crust. Top it off with a dollop of whipped cream for a refreshing treat.

Vanilla Bean Custard Tart: Indulge in the rich and velvety vanilla bean custard tart. This elegant dessert boasts a smooth custard filling infused with fragrant vanilla beans, all encased in a crisp pastry shell. Perfect for a sophisticated end to any meal.

Chocolate Cream Pie: For the chocolate lovers, the chocolate cream pie is a must-try. This decadent dessert features a luscious chocolate custard filling, topped with a layer of whipped cream and sprinkled with chocolate shavings. It's a slice of heaven in every bite.

Coconut Custard Pie: Transport yourself to a tropical paradise with a coconut custard pie. This delightful dessert combines a creamy coconut custard filling with a flaky pie crust. Garnish with toasted coconut flakes for an extra touch of island flavor.

Banana Cream Pie: Satisfy your sweet tooth with a classic banana cream pie. Layers of sliced bananas and vanilla custard come together in a buttery pie crust, topped with a generous amount of whipped cream. It's a nostalgic treat that's sure to please.

Appetizers and Main Courses to Serve with Lemon Custard Pie

Appetizers:

Stuffed Mushrooms: Stuffed Mushrooms are a delightful way to start any meal. Imagine button mushrooms filled with a savory mixture of cream cheese, garlic, and herbs. The mushroom caps are baked until tender, and the filling becomes a creamy, flavorful bite. Top with a sprinkle of parmesan cheese for an extra touch of indulgence. Serve these warm, and watch them disappear quickly.

Bruschetta: Bruschetta is a classic appetizer that never fails to impress. Start with slices of toasted baguette rubbed with garlic. Top each slice with a mixture of diced tomatoes, fresh basil, and olive oil. A drizzle of balsamic glaze adds a sweet and tangy finish. This simple yet elegant dish is perfect for showcasing fresh, seasonal ingredients and is always a crowd-pleaser.

Main Courses:

Grilled Herb-Crusted Salmon: Grilled Herb-Crusted Salmon is a delightful dish that combines the rich flavors of fresh salmon with a fragrant herb crust. The salmon is marinated in a blend of olive oil, lemon zest, and a mix of fresh herbs like dill, parsley, and thyme. After marinating, the salmon is grilled to perfection, resulting in a crispy, flavorful crust that complements the tender, flaky fish. Serve this with a side of roasted vegetables or a light salad for a complete meal that is both healthy and satisfying.

Stuffed Bell Peppers: Stuffed Bell Peppers are a colorful and nutritious main course that can be customized to suit any palate. The bell peppers are hollowed out and filled with a savory mixture of ground meat, rice, tomatoes, and a blend of spices. The filling is cooked until it's rich and flavorful, then spooned into the peppers, which are baked until tender. Top with cheese and bake until melted and bubbly for an extra layer of deliciousness. This dish is perfect for a family dinner or a gathering with friends, offering a hearty and satisfying meal that's also visually appealing.

Why trust this Lemon Custard Pie Recipe:

This lemon custard pie recipe is a must-try for dessert lovers. The combination of creamy custard and tangy lemon juice creates a perfect balance of flavors. The step-by-step instructions ensure a foolproof process, while the golden meringue topping adds a delightful texture. Using simple ingredients like milk, sugar, and eggs, this recipe is both accessible and delicious. Trust in the tried-and-true method to deliver a dessert that will impress your family and friends.

Want to share your experience making this Lemon Custard Pie or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum and let's talk about this delightful treat!

FAQ:

How do I prevent the custard from becoming lumpy?

To avoid lumps in the custard, make sure to stir constantly while cooking the milk, sugar, cornstarch, and salt mixture. Also, when adding the egg yolk mixture, do it slowly and keep stirring to ensure a smooth consistency.

Can I use bottled lemon juice instead of fresh lemon juice?

Yes, you can use bottled lemon juice if you don't have fresh lemons. However, fresh lemon juice will give a brighter and more vibrant flavor to the custard.

How do I know when the meringue is done baking?

The meringue is done when it turns a golden brown color on top. This usually takes about 10 minutes in the oven at 400 degrees F. Keep an eye on it to avoid over-browning.

Can I make this pie ahead of time?

Absolutely! You can make the lemon custard pie a day in advance. Just make sure to let it cool completely and then chill it in the refrigerator for at least an hour before serving.

What should I do if my meringue starts to weep?

If your meringue starts to weep, it might be because it wasn't whipped enough or it was overbaked. Make sure to whip the egg whites until they form stiff peaks and bake just until golden brown. Also, spreading the meringue over hot custard can help prevent weeping.