Mom's Lemon Custard Pie Recipe

5 43 41
Mom's Lemon Custard Pie Recipe
Mom's Lemon Custard Pie Recipe photo by Taste of Home
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Mom's Lemon Custard Pie Recipe

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5 43 41
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 in 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 piece: 261 calories, 9g fat (5g saturated fat), 13mg cholesterol, 167mg sodium, 42g carbohydrate (27g sugars, 0 fiber), 2g protein.

  • 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 in 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

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Reviews forMom's Lemon Custard Pie

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MY REVIEW
jazzygal User ID: 5578416 272555
Reviewed Sep. 2, 2017

"Wasn't bad. Was very favorable, east to make and I had all the ingredients already but the pie crust. Will make again but next time I will try lime."

MY REVIEW
thomamp33 User ID: 8850625 270238
Reviewed Aug. 1, 2017

"This is my great grandmother's Lemon Sponge pie recipe...if you want to boost the lemon flavor, increase the amount of lemon zest, and sub the milk with buttermilk. You won't be sorry!"

MY REVIEW
dfordham User ID: 8951338 257006
Reviewed Nov. 20, 2016

"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!"

MY REVIEW
normajean70 User ID: 8372201 256358
Reviewed Nov. 3, 2016

"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."

MY REVIEW
mommayor User ID: 6425768 253249
Reviewed Aug. 27, 2016

"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 REVIEW
NanZim User ID: 3929200 251936
Reviewed Jul. 27, 2016

"My husband enjoyed this tasty pie. It has plenty of lemon flavor."

MY REVIEW
pickletrish User ID: 8846845 247613
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"

MY REVIEW
jvaliante User ID: 6799366 247609
Reviewed Apr. 28, 2016

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

MY REVIEW
rosebake2016 User ID: 4441519 246836
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"

MY REVIEW
[email protected] User ID: 2009251 246720
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."

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