Mom's Lemon Custard Pie Recipe

Mom's Lemon Custard Pie RecipePhoto by: Taste of Home Mom's Lemon Custard Pie Recipe Rating 5

My mother often made this pie back when we were growing up. You might say it's stood the test of time, because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to top off any meal. —Jeannie Fritson, Kearney, Nebraska

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Mom's Lemon Custard Pie Recipe
  • Prep: 20 min. Bake: 1 hour
  • Yield: 6-8 Servings
20 60 80

Ingredients

  • 1 cup sugar
  • 1 tablespoon butter, softened
  • 2 eggs, separated
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 1 unbaked pie pastry (9 inches)
  • Whipped cream, lemon and mint, optional

Directions

  • In a large bowl, beat sugar and butter until well blended. Add the egg yolks, one at a time, beating well after each addition. Add the milk, flour and salt; mix well. Stir in lemon juice and peel; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
  • Pour into pie shell. Bake at 325° for 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool. Garnish with whipped cream, lemon and mint if desired. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 261 calories, 9 g fat (5 g saturated fat), 13 mg cholesterol, 167 mg sodium, 42 g carbohydrate, trace fiber, 2 g protein.

Originally published as Mom's Lemon Custard Pie in Reminisce Extra August 1993, p51

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Reviews for Mom's Lemon Custard Pie (16)

Mom's Lemon Custard Pie Recipe

Mom's Lemon Custard Pie

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Reviewed on Dec. 09, 2011 by freshwell

I love lemon so I had to make it. I had another call for my time on my "pie" afternoon. To speed up the recipe I used 4 eggs but did not separate them, just beat to pale yellow. I also used Sour cream instead of milk. YUMM!! This recipe is in my special folder of "Must Make Again Recipes."


Reviewed on Dec. 03, 2011 by matteliz@swbell.net

Very easy, economical and citrus-y. I substituted lime for the lemon. The filling separates into 2 layers, an upper fluffy layer and a lower custardy layer. You can see this slightly in the photo. I cut the sugar in 1/2 and it was still good.


Reviewed on Nov. 28, 2011 by mojocharlie

This was so easy to make and came out with a light lemon flavor,very good.


Reviewed on Nov. 21, 2011 by anmornay

I made this pie for my niece's birthday as an extra dessert and everyone who had a slice loved it. I really enjoyed the flavour. Would make again and again. I love lemon


Reviewed on Nov. 16, 2011 by scorpdelght29

I made this pie over the weekend, it was super easy, with a wonderful aroma and it was a sight to see coming out of the oven. My family loved it! I have added this to my pie collection! Thanks..


Reviewed on Nov. 14, 2011 by globug2

One of those "Melt in your mouth" recipes!


Reviewed on Nov. 12, 2011 by cwjudyjr

This is almost the same recipe my Grandmother made. She was from southern Virginia and they called it Lemon Meringue. It is my favorite, regardless of what it is called!


Reviewed on Nov. 11, 2011 by AprylSpryng

This pie was fantastic! I made it for a bible study that meets at our house and had rave reviews! Even my husband who isn't a big fan of lemon liked it! We served it with whipped cream or vanilla ice cream.


Reviewed on Nov. 10, 2011 by kitchenmaid

I loved this pie....I grew up eating this kind of pie.. I did not change a thing.....excellent.


Reviewed on Nov. 10, 2011 by scteishe

I believe this is what we in PA Dutch Country call a Lemon Sponge Pie!

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