Mom's Lemon Custard Pie Recipe
- 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
- 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.
1 piece: 261 calories, 9g fat (5g saturated fat), 13mg cholesterol, 167mg sodium, 42g carbohydrate (27g sugars, 0 fiber), 2g protein.
Reviews for Mom's Lemon Custard Pie
"Yep....this is a "keeper" recipe!!! Glad to see the hint about using 1/2 teaspoon lemon extract in lieu of lemon zest....all the other ingredients I usually have on hand but don't always have a lemon. (BTW...I used bottled lemon juice...we always have that). Love recipes I can thow together and not have to run to the store!"
"After seeing this in the list of pies for the holidays I knew I had to try it, because it sounded like one my Aunt Sara used to make when we visited when I was young, (very young) I'm 71 now. So off to the kitchen I went , and followed it every step of the way. It's cooling now and it smells heavenly in here. Wish I had more lemons and I would have made 2.It's cooled down to room temp. that's all I need for a small taste, it tastes like I remember. Thank you for whisking time back for me. This goes in my keeper file."
"Made this pie for my mom' birthday. She loved it. It was very refreshing. Only thing I changed is instead of lemon zest, I used 1/2 tsp of lemon extract. Delicious!"
"My husband enjoyed this tasty pie. It has plenty of lemon flavor."
"Fantastic pie !! I have been making 2 every Friday night for the restaurant and they are sold out by 6:30pm. Thanks for sharing"
"Made this pie a few times, everybody loves it,nice change from plain custard."
"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."
"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."
"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!"
"Perfect in every way!. The best Lemon Custard and so easy to make."
"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)."
"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."
"I followed the recipe exactly except baked for 50 minutes. Turned out perfect. Absolutely delicious"
"I made this on Easter for my husband & I and there wasn't much left. Soo Good!"
"Watch the cooking time. My pie was burnt on top after being in the oven for 50 minutes."
"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??"
"Very very good"
"Wonderful taste and easy to make with ingredients already in the pantry."
"Bizarre recipe. Tablespoon of butter not enough to blend with 1 cup of sugar which in Europe equates to 250g. Similarly when I added the yolks it all went to crumbs. When I added liquid it just went completely to liquid so I had no faith the adding the whites would help. Well, it's all in the oven now so crossing fingers! Did anyone else find this or have I got some volumes wrong. I have to use a conversion table - you guys all have cups the same size as each other?!! ;)"
"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."
"This was very yummy, i substituted greek yogurt for milk. The lemon custard was creamy and delish!"
"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."
"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.""
"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."
"This was so easy to make and came out with a light lemon flavor,very good."
"One of those "Melt in your mouth" recipes!"
"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!"
"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."
"I believe this is what we in PA Dutch Country call a Lemon Sponge pie!"
"It was devoured by the whole family, even the kids liked it (and I thought most kids weren't into lemon..which shows this isn't too lemony). :)"
"Would EffieinAK, share her recipe for Vodka pie crust? Did a search & did not come up with a recipe. Thanks"
"Can you use bottltd lemon juice?"
"Easy, light, great lemon taste; not too strong. The batter is very runny so a good quality hand mixer with a low speed would work best. My KitchenAid has only 3 speeds so that batter splattered all over."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.