LEMON CUSTARD PIE
Introduction
Lemon Custard Pie is a classic dessert that brings bright, tangy flavors to your table. With a rich and creamy filling, it’s perfect for any occasion, whether it’s a family gathering or a simple weeknight treat. The balance of sweetness and tartness makes it a refreshing choice for pie lovers.
Why Make This Recipe
This recipe for Lemon Custard Pie is easy to follow and requires simple ingredients you may already have at home. It showcases the delightful taste of lemons, which add a burst of flavor to the creamy custard. Plus, it’s a wonderful dessert to impress your guests or to enjoy on your own. Making this pie is not only satisfying but also a great way to celebrate the joys of homemade baking.
How to Make Lemon Custard Pie
Making Lemon Custard Pie is simple and rewarding. Just follow these easy steps for a delicious dessert.
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 large mixing bowl, whisk together the granulated sugar and eggs until well combined.
- Add the lemon zest, lemon oil (or extract), whole milk, and lemon curd to the mixture and mix thoroughly until smooth.
- Pour the mixture into the unbaked pie crust.
- Bake in the preheated oven for 40 to 45 minutes, or until the filling is set and slightly golden on top.
- Remove from the oven and let it cool completely.
- Serve chilled or at room temperature, topped with whipped cream.
How to Serve Lemon Custard Pie
Lemon Custard Pie is best served cold or at room temperature. You can slice it into wedges and top each piece with a generous dollop of whipped cream. This adds a nice creamy layer to the tangy pie and makes each bite even more enjoyable.
How to Store Lemon Custard Pie
To store Lemon Custard Pie, keep it covered in the refrigerator. It will stay fresh for up to 3-4 days. If you need to store it longer, consider freezing it before adding the whipped cream topping. Thaw and cool before serving.
Tips to Make Lemon Custard Pie
- For a more intense lemon flavor, use freshly grated lemon zest.
- Make sure to whisk the ingredients well to avoid lumps in the custard.
- If the pie crust edges are browning too quickly, cover them with foil during baking.
Variation
You can add a meringue topping instead of whipped cream for a light and airy finish. Simply beat egg whites with sugar until stiff peaks form and spread it over the cooled pie before baking it for a few minutes until it turns golden.
FAQs
Q: Can I use store-bought lemon curd?
A: Yes, store-bought lemon curd works great if you’re short on time.
Q: Can I make this pie ahead of time?
A: Absolutely! You can prepare the pie a day in advance and keep it in the refrigerator until you’re ready to serve.
Q: How do I know when the pie is done baking?
A: The pie is done when the edges are firm and the center is slightly jiggly. It will continue to set as it cools.
