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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

Read Reviews (26)
4.83 26
Publisher Photo
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

Ingredients

  • 1 cup sugar
  • 1 tablespoon butter, softened
  • 2 eggs, separated
  • 1 cup milk
  • 3 tablespoons King Arthur Unbleached 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.

Directions

  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.

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

Reviews for Mom's Lemon Custard Pie(26)

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 20, 2014

Watch the cooking time. My pie was burnt on top after being in the oven for 50 minutes.

MY REVIEW
Reviewed Apr. 16, 2014

Wonderful!

MY REVIEW
Reviewed Apr. 9, 2014

Ooh this was delish. I want to make this again. This recipe should not be confused with lemon meringue or lemon sponge pie - two different things. I used one half of a lemon and it was just enuf. I suppose you could use lemon juice??

MY REVIEW
Reviewed Oct. 21, 2013

There are not enough stars to indicate how good this pie is. And yes; one tablespoon of butter is enough!! This is what pie should taste like. Thank you for the recipe. Highly, highly recommended!

MY REVIEW
Reviewed Oct. 5, 2013

Very very good

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