Description
Lemon Custard Pie features a crisp, buttery pate sucree crust filled with a smooth, tangy lemon custard made from fresh lemon juice, eggs, and milk. The pie is baked to a delicate set and topped with luscious homemade lemon whipped cream, making it a perfect balance of tart and sweet for any occasion.
Ingredients
Pie Crust
- 1-9″ Pate Sucree Pie Crust
Custard Filling
- 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
Lemon Whipped Cream Topping
- 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)
Instructions
- Prepare pastry: Roll out the pie dough to an 11-inch circle and line a 9-inch pie plate, crimping edges as desired. Place in freezer for 10-20 minutes to firm up.
- Preheat oven and blind bake crust: Preheat oven to 375ºF, positioning racks in the second to lowest and middle spots. Line the crust with parchment and pie weights, bake for 20 minutes on lower rack, then remove weights and bake another 5-10 minutes until golden and fully baked.
- Seal crust with egg white: While crust is still hot, separate one egg; whisk the white with 1 teaspoon water and brush over crust. Cook on residual heat or briefly in oven until set. Set crust aside.
- Lower oven heat: Reduce oven temperature to 325ºF for custard baking.
- Mix dry ingredients and eggs: In a bowl, whisk granulated sugar, cornstarch, and salt. Add remaining 4 eggs plus saved yolk and lemon juice, whisking to combine.
- Heat milk: Warm milk over medium heat in a pot until small bubbles form around edges at about 120ºF.
- Temper eggs: Slowly whisk 1 cup of warm milk into egg mixture, then pour entire egg mixture gradually back into pot with remaining milk while stirring gently.
- Cook custard: Cook the mixture over medium heat for 2-3 minutes until slightly thickened (170-180ºF). Test by coating back of a wooden spoon; the custard is set if a drawn line holds.
- Strain and flavor custard: Strain custard to remove cooked bits. Stir in lemon extract, vanilla extract, and lemon zest.
- Fill crust and bake custard: Pour custard into baked crust. Bake on middle oven rack for 50-55 minutes until custard is puffed and nearly firm but slightly wobbly in center. The internal temperature should reach 190ºF.
- Cool pie: Remove pie from oven, cool on rack to room temperature, then refrigerate at least 4 hours to fully set.
- Make lemon whipped cream topping: Combine heavy cream, sour cream, sugar, lemon zest, and lemon extract in a mixer. Whip on medium speed until soft to stiff peaks form (about 2 minutes), watching carefully to avoid over-whipping.
Notes
- Using a frozen crust helps achieve a flaky and crisp base by preventing shrinking or sogginess during blind baking.
- Tempering the eggs is crucial to avoid scrambling when combining them with hot milk.
- The custard should never boil, as it will curdle; keep temperature under 180ºF while cooking.
- Egg white wash seals the crust to prevent sogginess from the custard filling.
- Chilling the pie overnight yields the best texture and flavor development.
- Whipped cream topping is best applied just before serving to retain its texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour and 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
