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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
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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 04, 2013 by PTuttle
I love this recipe! I made it twice in one week to use up Meyer lemons from a very productive tree in our back yard. If you can get them, Meyer lemons have a thinner skin and are very juicy and a little less tart than the ususal supermarket lemons. We got tired of lemon bars, lemon pound cake, and standard lemon meringue pie, so I decided to try this recipe. The first time I overbaked it a little and it came out a little firmer than it looks in the picture, but it was still good. I used Marie Callendar's frozen pie crusts becuse they are more rich and flaky than some other brands.
Reviewed on Aug. 22, 2012 by marci Mayer
This was very yummy, i substituted greek yogurt for milk. The lemon custard was creamy and delish!
Reviewed on Apr. 07, 2012 by dverzic
This was pretty good for my first attempt at pie making. After I took it out of the oven and it started to cool the filling pulled away from the edges of the crust. Not sure why. I might or might not make it again simply because it was a little more work than I thought it would be. Tasted good though.
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!
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