Name: Lemon Custard Pie Recipe
Prep time: 25 min
Cook time: PT-491376H55M34S
Total time: PT-491376H55M34S
Cuisine: American
Ingredients: 1-9″ Pate Sucree Pie Crust; 5 eggs, divided; ¾ cup (150 grams) granulated sugar; 2 tablespoons (15 grams) cornstarch; 1/8 teaspoon salt; ⅓ cup (70 grams) lemon juice; ½ teaspoon lemon extract (optional); 1 teaspoon vanilla extract; 2 cups (260 grams) milk; 1 teaspoon lemon zest; 3/4 cup (180 grams) heavy cream; ¼ cup (60 grams) sour cream; 2 tablespoons granulated sugar; 1 tablespoon lemon zest; ½ teaspoon lemon extract (optional)

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If you’ve been on the hunt for a show-stopping dessert that feels both timeless and refreshing, then you are going to absolutely adore this Lemon Custard Pie Recipe. From the crisp, buttery Pate Sucree crust to the luxuriously smooth, tangy custard filling, this pie strikes the perfect balance of sweet and zesty with every single bite. It’s the kind of dessert that delights your senses and makes you want to savor just one more slice. Whether you’re serving it for a family gathering, a weekend treat, or just because lemon and custard are your love language, this recipe truly delivers a magical pie experience.

Ingredients You’ll Need

A white bowl filled with seven bright yellow lemons with smooth and slightly bumpy skin, showing varied shapes and sizes layered closely together; one lemon sits outside the bowl in the lower part of the image, while a wooden lemon juicer lies blurred in the top right corner; the scene is set on a white marbled surface that adds a clean and fresh look to the composition. photo taken with an iphone --ar 4:5 --v 7

To make this incredible Lemon Custard Pie Recipe, you’ll need simple, approachable ingredients that you likely already have in your kitchen. Each item plays an essential role—whether it’s building the perfect creamy texture, adding bright citrus notes, or giving the crust its golden finish.

1 9″ Pate Sucree Pie Crust: This classic French sweet pastry crust is crisp and buttery, forming the perfect vessel for your luscious custard.
5 eggs, divided: Eggs provide the custard base and help set that silky filling to just the right firmness.
¾ cup (150 grams) granulated sugar: Sweetens the filling while balancing lemon’s natural tartness.
2 tablespoons (15 grams) cornstarch: A gentle thickener that ensures your custard is smooth and stable.
1/8 teaspoon salt: Enhances all the flavors, preventing the pie from tasting one-dimensional.
⅓ cup (70 grams) lemon juice: The star flavor, bright and tangy to awaken your palate.
½ teaspoon lemon extract (optional): Boosts the lemon aroma for an extra zingy note.
1 teaspoon vanilla extract: Adds warmth and depth to the citrusy filling.
2 cups (260 grams) milk: Creates a creamy texture that makes this custard truly luscious.
1 teaspoon lemon zest: Fresh zest adds bursts of citrus flavor and a lovely aroma.
¾ cup (180 grams) heavy cream: For the whipped topping, rich and perfectly airy.
¼ cup (60 grams) sour cream: Adds tang and body to the whipped cream, elevating the topping to a whole new level.
2 tablespoons granulated sugar: Sweetens the whipped cream gently without overpowering the lemon.
1 tablespoon lemon zest: Mixed into the whipped cream for a coherent bright finish.
½ teaspoon lemon extract (optional): More lemon aroma to harmonize with the custard beneath.

How to Make Lemon Custard Pie Recipe

Step 1: Prepare the Pastry

Roll out your Pate Sucree dough into an 11-inch circle and carefully line a 9-inch pie plate with it, crimping the edges to your liking. Then pop it into the freezer for 10-20 minutes to firm up; this helps keep its shape during baking.

Step 2: Blind Bake the Crust

Preheat your oven to 375ºF, setting racks on the second-lowest and middle positions. Line your chilled crust with parchment and fill with pie weights such as dry rice or beans, pushing them to the edges so the crust bakes evenly. Bake on the lower rack for 20 minutes, then remove parchment and weights and bake another 5-10 minutes until the crust is golden and fully cooked.

Step 3: Seal the Crust

While the crust is still warm, separate one egg yolk from its white. Whisk the white with a teaspoon of water, then brush this mixture all over the hot crust. The heat cooks the egg white, creating a seal that stops the custard from soaking through. If needed, briefly return the crust to the oven to set this layer completely.

Step 4: Prepare the Custard Filling

Lower the oven temperature to 325ºF. In a bowl, whisk together sugar, cornstarch, and salt. Add the remaining 4 eggs plus the reserved egg yolk, then stir in the lemon juice. In a pot, gently heat the milk until tiny bubbles form along the edges (about 120ºF). Slowly temper your egg mixture by whisking 1 cup of warm milk into it, then pour everything back into the pot, cooking over medium heat and gently stirring until thickened at 170-180ºF.

Step 5: Strain and Flavor the Custard

Strain your custard to remove any cooked bits for that silky texture. Stir in lemon and vanilla extracts as well as lemon zest. Pour the luscious filling back into the baked crust, smoothing it out carefully.

Step 6: Bake the Pie

Place your pie on the middle oven rack and bake for 50-55 minutes. The custard will puff up and set almost all the way, still slightly wobbly in the center. Aim for an internal temperature of 190ºF. Once done, cool the pie on a rack before refrigerating for at least 4 hours to fully set.

Step 7: Whip the Topping

Combine heavy cream, sour cream, sugar, lemon zest, and optional lemon extract in a mixer bowl. Whip at medium speed until soft-stiff peaks form, watching carefully to avoid over-whipping. Dollop or pipe this creamy crown onto your chilled pie.

How to Serve Lemon Custard Pie Recipe

A single slice of lemon pie sits on a white plate with a black rim, placed on a white marbled surface. The pie has three visible layers: a thick, crumbly light brown crust at the bottom, a smooth and bright yellow lemon filling in the middle, and a dollop of white whipped cream on top of the filling near the back edge. The crust’s edges are raised and slightly uneven, with a textured, flaky look. In the blurred background, there is another slice of pie and a white bowl filled with whole lemons, all set on the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding simple garnishes elevates this pie into a work of art. Consider grating fresh lemon zest on top for extra brightness or sprinkling thinly sliced candied lemon peel for texture and visual interest. A few fresh mint leaves add a pop of color and refreshing contrast. These delicate touches make your pie irresistible before the first bite.

Side Dishes

Lemon Custard Pie pairs beautifully with light, complementary sides. Think freshly brewed tea or a sparkling citrus soda to enhance the flavors. A scoop of vanilla bean ice cream is divine if you want a decadent treat, or fresh seasonal berries bring a natural sweetness and tartness that mirror the pie’s character.

Creative Ways to Present

Think outside the slice! Serve this pie chilled in mini tart molds as individual desserts for a stunning presentation. Alternatively, dust powdered sugar delicately over the pie or drizzle a thin stream of honey mixed with lemon zest around plate edges. For an elegant touch, add edible flowers. These presentation ideas make your Lemon Custard Pie Recipe feel special for any occasion.

Make Ahead and Storage

Storing Leftovers

Wrap your pie tightly with plastic wrap or store it in an airtight container and keep it refrigerated. The custard should stay fresh and creamy for up to 3-4 days, allowing you to enjoy slices conveniently throughout the week.

Freezing

While it’s best enjoyed fresh, you can freeze the pie without the whipped topping. Wrap it securely in foil and plastic wrap, then freeze for up to a month. Thaw overnight in the refrigerator before serving, and add fresh whipped cream just before enjoying.

Reheating

This pie is generally served chilled, so reheating is not recommended as it may affect the custard’s delicate texture. If you prefer a slightly warmer bite, allow slices to sit at room temperature for 15-20 minutes before serving.

FAQs

Can I make the pie crust from scratch?

Absolutely! While store-bought Pate Sucree saves time, making your own from scratch adds a personal touch and delightful flavor. Just be sure to chill and blind bake it well for best results in this Lemon Custard Pie Recipe.

What if I don’t have lemon extract?

No worries at all! The lemon juice and zest bring plenty of fresh citrus flavor. Lemon extract is optional and only used to boost the aroma, so feel free to skip it if you don’t have it on hand.

How can I tell if the custard is properly cooked?

Your custard should thicken enough to coat the back of a wooden spoon. When making a line with your finger, it should hold without immediately filling in. The pie gently wobbles slightly in the center after baking but sets fully once chilled.

Is the whipped topping necessary?

While the whipped cream topping adds a luxurious contrast in texture and flavor, you can skip it if you prefer a lighter pie. Alternatively, a dusting of powdered sugar or a simple glaze works wonderfully too.

Can I adjust the sweetness?

Definitely! If you prefer your desserts less sweet, reduce the granulated sugar slightly in the filling or whipped topping. Just be mindful that the sugar also balances lemon’s tartness, so tweak thoughtfully to maintain harmony.

Final Thoughts

This Lemon Custard Pie Recipe is truly one of those desserts that warms your heart and excites your taste buds all at once. Its harmonious blend of buttery crust, silky custard, and bright lemon flavor makes it an unforgettable treat that’s perfect for any gathering or cozy night in. Give it a try—you’ll soon see why it’s a beloved classic that everyone asks for again and again.