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Mom's Lemon Custard Pie

 Mom's Lemon Custard Pie
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
6-8 ServingsPrep: 20 min. Bake: 1 hour

Ingredients

  • 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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 261 calories, 9 g fat (5 g saturated fat), 13 mg cholesterol, 167 mg sodium,

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Mom's Lemon Custard Pie (continued)

Nutritional Facts: 42 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.