Lemon Custard Pie
If you’re looking for a dessert that hits all the right notes, this lemon custard pie is it. We’re talking a silky, creamy filling with just the right amount of bright lemon flavor, all nestled in a golden, flaky crust. It’s the kind of pie that looks impressive but is honestly so simple to pull together from scratch.
We love keeping things lemony around here, and if you’re a fan too, you have got to check out our Lemon Cheesecake Recipe, our gorgeous Mint Lemon Chiffon Cake, and our super popular Chewy Lemon Sugar Cookies. You’re going to want them all!
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients: Everything on this list is easy to find at any grocery store, and you probably already have most of it on hand.
- Quick Prep Time: Just 10 minutes of hands-on prep and the oven does the rest. It’s a great make-ahead dessert for any occasion.
- Bright Lemon Flavor: That fresh lemon zest really shines through in every bite. It’s tangy, sweet, and absolutely delicious.
- Impressive Yet Easy: This pie looks like it came straight from a bakery, but we promise it’s totally beginner-friendly.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
For the filling, you’ll need eggs, granulated sugar, and light brown sugar to give it that perfectly balanced sweetness. Heavy cream and milk team up to create that ultra-smooth, custardy texture we’re going for. A splash of vanilla extract and fresh lemon zest add all the flavor, while a pinch of salt ties everything together. Then we finish the whole thing off with a dusting of ground nutmeg and cinnamon on top for a warm, spiced finish that pairs so well with the lemon.
Variations
- Add More Lemon: If you’re a serious lemon lover, go ahead and add an extra teaspoon of lemon zest or a squeeze of fresh lemon juice to the custard mixture for an even brighter flavor.
- Try a Graham Cracker Crust: Swap out the traditional pie crust for a buttery graham cracker crust for a fun, slightly different twist that works beautifully with the lemon custard filling.
- Make It a Mini Pie: Use individual tart pans instead of a full 9-inch pie dish to make adorable single-serving lemon custard tarts, perfect for parties or gifting.
- Skip the Spices: If you prefer a cleaner lemon flavor without the warm spice notes, simply leave out the nutmeg and cinnamon. The custard is still absolutely wonderful without them.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Brush the pie crust with the beaten egg white and pre-bake for 7–8 minutes. Let cool for 10 minutes.
- In a large bowl, whisk together: 3 whole eggs, the reserved egg yolk, whatever is left of the beaten egg white, sugar, brown sugar, salt, vanilla extract, lemon zest, heavy cream, and milk.
- Pour the custard mixture into the cooled pie crust. Sprinkle the top evenly with nutmeg and cinnamon.
- Bake for 35–45 minutes, or until a knife inserted in the center comes out clean and the custard is just set.
Expert Tips
- Pre-bake the crust: Don’t skip brushing the crust with egg white and pre-baking it. This step creates a moisture barrier that keeps the bottom crust from getting soggy once the custard goes in.
- Watch the bake time: Every oven runs a little differently. Start checking around the 35-minute mark by inserting a knife in the center. When it comes out clean and the custard is just set with a very slight jiggle, it’s done.
- Let it cool completely: We know it’s tempting to slice into it right away, but letting the pie cool fully on a wire rack before refrigerating it gives the custard time to firm up and set properly.
- Use fresh lemon zest: Bottled lemon juice won’t give you that same punchy citrus flavor. Zesting a fresh lemon really makes all the difference here.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The pie is done when a knife inserted in the center comes out clean and the custard is just set. It may still have a very slight jiggle in the very center, but it will firm up as it cools. Bake time is usually between 35 and 45 minutes.
Yes! This pie is actually a great make-ahead dessert. Once it has cooled completely on a wire rack, cover it and store it in the refrigerator for up to 3 days. The flavors only get better overnight.
Absolutely! A store-bought unbaked 9-inch pie crust works perfectly here and saves you some time. Just make sure it is unbaked before you brush it with the egg white and pre-bake it according to the recipe instructions.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Custard Pie
Equipment
- 9-inch pie plate
- mixing bowls
- Whisk
- Pastry brush
- Measuring cups
- Measuring spoons
- Wire cooling rack
Ingredients
- 9 inch unbaked pie crust
- 4 large eggs divided
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup heavy cream
- 1 ½ cups milk
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F.
- Separate 1 egg white from its yolk. Keep both the egg white and egg yolk.
- Lightly beat the egg white. Brush the unbaked pie crust with the beaten egg white. Reserve any remaining egg white.
- Pre-bake the pie crust for 7 to 8 minutes. Remove from the oven and let cool for 10 minutes.
- In a large mixing bowl, whisk together 3 whole eggs, the reserved egg yolk, the remaining beaten egg white, granulated sugar, light brown sugar, salt, vanilla extract, lemon zest, heavy cream, and milk until smooth.
- Pour the custard mixture into the cooled pie crust.
- Sprinkle the top evenly with ground nutmeg and ground cinnamon.
- Bake for 35 to 45 minutes, or until the custard is just set and a knife inserted into the center comes out clean.
- Cool the pie completely on a wire rack.
- Once fully cooled, store the pie in the refrigerator.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
