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
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Mom's Lemon Custard Pie(23)
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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!
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.