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Mom's Lemon Custard Pie Recipe
Mom's Lemon Custard Pie Recipe photo by Taste of Home

Mom's Lemon Custard Pie Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 6-8 servings


  • 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

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.


  1. Preheat oven to 325°. In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add 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.
  2. Pour into pie shell. Bake 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.
Originally published as Mom's Lemon Custard Pie in Reminisce Extra August 1993, p51

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Feb. 7, 2016

"not sure if I would say a custard tart, but more lemon self saucing pudding pie! a lemon curd type at the bottom half, and almost like a souffl? on the top half! But for all I know I could of done something wrong haha. But that didn't matter anyway, because it tasted AMAZING!! perfect sweet to lemon balance. definitely recommend and definitely will make again!"

Reviewed Sep. 8, 2015

"Perfect in every way!. The best Lemon Custard and so easy to make."

Reviewed Jun. 13, 2015

"Thank you for sharing this. The recipe is easy to put together and a nice balance of sweet and tart. It was a refreshing end to a heavier luncheon menu. I served it with dollop of whipped cream and fresh blueberries. Will make again (for events or large dinners only so it is not calling my husband and me from the fridge)."

Reviewed Mar. 3, 2015

"This pie is absolutely delicious .....needs only more lemon extract or lemon zest.....a keeper for sure! Also baked for 50 minutes as suggested by others....came out perfect."

Reviewed Jun. 3, 2014

"I followed the recipe exactly except baked for 50 minutes. Turned out perfect. Absolutely delicious"

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