There’s something so refreshing and delightful about a sweet-tart lemon custard pie in the summertime. Its bright, citrusy flavor and creamy texture have cemented this iconic dessert’s status as a longtime favorite.
Our version takes it one delicious step further and folds in whipped egg whites. The result? A pie that boasts an incredibly light and airy quality, setting it apart from the rest of the custard pies.
This lemon custard pie recipe is a breeze to make, requiring only 20 minutes of prep time. It’s an easy yet elegant dessert ideal for all those spring and summer celebrations.
Ingredients for Lemon Custard Pie
- Pie dough: All-purpose flour, salt, cold butter and ice water are mixed together to make a flaky and tender crust. To save on time, use a premade pie crust.
- Sugar:Â Sugar is used to sweeten the custard, balance the tartness of the lemon and create the smooth texture of the pie filling.
- Butter:Â Softened butter adds richness and helps create a silky mouthfeel in the custard.
- Eggs: This recipe calls for separated eggs. The egg yolks are used for the custard base and help thicken it. The beaten whites give this lemon custard pie its signature light and airy texture.
- Milk: A cup of milk contributes to the creamy texture of the custard. Use whole milk for its higher fat content and richer flavor.
- All-purpose flour:Â Flour acts as a thickening agent for the custard filling.
- Lemon juice:Â Freshly squeezed lemon juice provides a bright and tangy flavor.
- Lemon zest: Just 2 teaspoons of grated lemon zest add an extra layer of citrusy aroma and taste to the pie.
- Whipped cream, lemon slices and fresh mint (optional): Topping your pie servings with whipped cream, lemon slices and fresh mint isn’t required, but we highly recommend it.
Directions
Step 1: Prepare the crust
Preheat the oven to 325°F. If you’ve made your crust from scratch, on a lightly floured surface, roll out the dough to a 1/8-inch thick circle. Transfer the dough to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the plate rim, flute the edges and refrigerate it while making the filling.
Step 2: Make the lemon custard
In a large mixing bowl, beat the sugar and softened butter until well blended. Add the egg yolks, one at a time, beating well after each addition. Whisk in the milk, flour and salt until combined. Stir in the lemon juice and zest. Set aside.
Editor’s Tip: Make sure the butter is softened so it blends easily with the sugar to create a smooth mix.
Step 3: Whip the egg whites
In a separate bowl, beat the egg whites until stiff, glossy peaks form.
Editor’s Tip: Make sure the egg whites are at room temperature before beating. Use a stand mixer or hand mixer to get perfectly stiff peaks every time.
Step 4: Fold and bake
Gently fold the beaten egg whites into the lemon custard base, being careful not to overmix. Pour the filling into the prepared crust. Bake until the pie is lightly browned and a knife inserted into the center comes out clean, about one hour. Cool on a wire rack before serving. If desired, garnish with whipped cream, lemon and mint.
Editor’s Tip: Use a spatula to fold in the egg whites to maintain their airy texture, which gives this lemon custard pie its unique lightness.
Lemon Custard Pie Variations
- Add a layer of lemon curd:Â For extra tartness, spread a layer of lemon curd on the cooled pie before serving.
- Top with lemon zest curls:Â Garnish with curls of lemon zest for an elegant presentation.
- Sprinkle with confectioners’ sugar:Â Dust the top with confectioners’ sugar for an extra sweet touch.
- Use a graham cracker crust: For added texture and flavor, substitute the traditional pie crust with a graham cracker crust.
- Incorporate different citruses:Â Replace some of the lemon juice and zest with lime or orange for a different flavor profile to this custard pie.
How to Store Lemon Custard Pie
Leftovers of this lemon custard pie can be stored in an airtight container in the refrigerator for up to three days.
Can you freeze lemon custard pie?
This lemon custard pie sadly does not freeze well due to its high dairy content and whipped custard base. Defrosted slices of the pie will weep and ruin the overall texture.
Lemon Custard Pie Tips
Can you use lime instead of lemon in lemon custard pie?
Yes, you can substitute lime for lemon in this custard pie recipe to create a lime custard pie. Simply replace the lemon juice and lemon zest with an equal amount of lime juice and zest.
What pairs well with lemon custard pie?
The toppings you can add to this lemon custard pie are seemingly endless. Choose freshly sliced strawberries, raspberries or blueberries for a burst of color and sweetness that complements the tartness of the lemon filling. Alternatively, you can keep this classic and add a dollop of whipped cream or a scoop of vanilla ice cream. For a tropical-inspired twist, garnish with chopped mint leaves or a sprinkle of toasted coconut.
How to prevent the lemon custard pie from cracking?
There are a few reasons your pie can crack in the oven. When making the lemon custard base, make sure to mix the ingredients until they’re just combined. Overmixing can lead to the addition of unnecessary air into the batter, causing the pie to expand and crack. Another reason is overbaking—check the pie in the oven a few minutes before the end of its scheduled baking time to prevent it from cracking. Allowing the pie to cool gradually can also prevent it from cracking. Turn off the oven and leave the pie inside with the door slightly open for about 30 minutes before transferring it to a wire rack to further cool.
