Lemon Custard Pie
Lemon Custard Pie is a classic dessert that brings a bright and tangy flavor to any table. This pie features a creamy lemon filling nestled in a buttery, flaky crust. Its refreshing taste makes it a perfect treat for warm days or any gathering. Whether it’s a family dinner or a summer picnic, this pie is sure to be a hit!
Why Make This Recipe
Making Lemon Custard Pie is a great way to enjoy the delightful flavors of lemon. It’s simple to prepare and uses ingredients you may already have in your kitchen. The combination of eggs, milk, and lemon creates a rich custard that is both satisfying and refreshing. Plus, serving it with whipped cream adds a lovely touch, making it a favorite for both kids and adults.
How to Make Lemon Custard Pie
Ingredients
- 1 unbaked deep dish 9-inch pie crust
- 1 cup granulated sugar
- 6 large eggs
- 1 to 2 teaspoons lemon zest
- 1/4 teaspoon lemon oil (or 1 teaspoon lemon extract)
- 3 cups whole milk
- 1/2 cup lemon curd
- Whipped cream (for topping)
Directions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the granulated sugar and eggs until well combined.
- Add the lemon zest, lemon oil (or extract), and lemon curd, and mix until smooth.
- Gradually pour in the whole milk while continuing to whisk until the mixture is well blended.
- Pour the custard mixture into the unbaked pie crust.
- Bake for 45-50 minutes or until the filling is set and slightly golden.
- Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours.
- Serve each slice topped with whipped cream.
How to Serve Lemon Custard Pie
Lemon Custard Pie is best served chilled. After it has cooled and set in the refrigerator, slice the pie into wedges and place a generous dollop of whipped cream on top of each slice. You can also add some extra lemon zest as a garnish for a pop of color and added flavor.
How to Store Lemon Custard Pie
To store Lemon Custard Pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It can last for about 3 to 4 days. If you want to keep it longer, you can freeze the pie for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn.
Tips to Make Lemon Custard Pie
- Use fresh lemons for the best flavor. The zest and juice make a big difference.
- Be sure to whisk the eggs and sugar well for a smooth texture.
- If you find the custard is not setting properly, bake it a little longer, checking frequently.
- For added sweetness, you can drizzle honey or a lemon glaze over the pie before serving.
Variation
You can customize this pie by adding fresh berries or other fruits on top of the whipped cream. Strawberries, blueberries, or raspberries can add a nice balance of sweetness and tartness.
FAQs
1. Can I use a store-bought pie crust?
Yes, a store-bought pie crust can save you time and still taste great!
2. What if I don’t have lemon oil or extract?
You can leave it out, but if you have more lemon zest or fresh lemon juice, you can add a bit more for flavor.
3. Can I make this pie ahead of time?
Absolutely! Lemon Custard Pie can be made a day or two in advance. Just keep it covered in the fridge.
4. Is it possible to make this recipe dairy-free?
Yes, you can substitute whole milk with coconut milk or any other dairy-free milk, but the taste and texture may vary slightly.
5. What should I do if the custard is too runny?
Make sure to bake the pie long enough until the filling is set. If it’s still runny after cooling, it may need more time in the oven to thicken.
Enjoy making your Lemon Custard Pie!
