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 piece: 261 calories, 9g fat (5g saturated fat), 13mg cholesterol, 167mg sodium, 42g carbohydrate (27g sugars, trace fiber), 2g 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

Sweet White Wine

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

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Reviewed Apr. 28, 2016

"Fantastic pie !! I have been making 2 every Friday night for the restaurant and they are sold out by 6:30pm. Thanks for sharing"

Reviewed Apr. 28, 2016

"Made this pie a few times, everybody loves it,nice change from plain custard."

Reviewed Apr. 9, 2016

"this is the absolute pie I have ever made!!! Made for a dinner party and all enjoyed. I am making it again today but only baking for50 miutes!!! Thank you"

Reviewed Apr. 7, 2016

"My mother used to make something like this, but she put it in custard cups. Will that work with this recipe? Will it have to be baked in a water bath if it's in custard cups? That would work better for me than a pie, but it sounds wonderful either way."

Reviewed Mar. 14, 2016

"I'm not a huge lemon person, but this was delicious! The curd bottom layer and spongy top layer appears to be how they recipe is intended to turn out, which I thought was fascinating. Food science! I followed the recipe exactly and though the top was quite brown after an hour in the oven, it lightened up in the fridge overnight. Still yummy! Will probably lessen the baking time next time just to achieve a more lemony appearance."

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