Lemon Custard Pie

This classic lemon custard pie is rich, creamy, and gently flavored with vanilla, lemon zest, nutmeg, and cinnamon. Baked in a flaky pie crust, it is a simple old-fashioned dessert perfect for holidays or family gatherings.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 53

Servings Servings

Calories 333kcal

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.

Nutrition