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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

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

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.

Sweet White Wine

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

Reviews for Mom's Lemon Custard Pie

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
Reviewed Jun. 3, 2014

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

MY REVIEW
Reviewed Apr. 28, 2014

"I made this on Easter for my husband & I and there wasn't much left. Soo Good!"

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!"

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