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Lemon Custard Pie

Lemon Custard Pie: Brighten up your day with this tangy and sweet dessert! Make this classic lemon pie with a flaky crust and creamy filling. Try it tonight!

Lemon Custard Pie, a classic dessert that’s both tangy and sweet, is sure to impress your family and friends. With a buttery crust and a silky, citrusy filling, this pie is a refreshing twist on traditional desserts.

Perfect for springtime gatherings or summer barbecues, it’s a sweet and satisfying treat.

Ready Time

2 hrs 5 mins


7 servings


  • For the Crust:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup confectioners’ sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/4 cup ice-cold water
  • For the Filling:
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup whole milk
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 3 large egg whites
  • 1/4 cup unsalted butter, melted


Make the crust by combining the flour and confectioners’ sugar in a large bowl. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

Wrap in plastic wrap and refrigerate for at least 30 minutes. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish and trim the edges to fit.

Refrigerate for another 15 minutes. Preheat your oven to 375°F (190°C).

Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, then remove the parchment paper and pie weights or beans. Return the crust to the oven and bake for an additional 5 minutes.

In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined.

In a separate bowl, whisk together the lemon juice, milk, and vanilla extract. Temper the egg yolks by slowly pouring the lemon mixture into the egg yolks, whisking constantly.

In a large saucepan, combine the melted butter and lemon mixture.

Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes. Remove from heat and stir in the egg whites until fully incorporated.

Pour the lemon filling into the baked pie crust and smooth the top.

Bake for an additional 10-12 minutes, or until the filling is set. Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.


To ensure a flaky crust, keep the butter very cold, and handle the dough gently when rolling it out. Don’t overwork the dough, or it will become tough.

Use a light touch when trimming the crust edges to prevent cracking.

When baking the crust, rotate the pie dish halfway through to ensure even browning. Tempering the egg yolks is essential to prevent scrambled eggs! Whisk constantly, and do it slowly.

Cook the filling over medium heat to prevent burning.

Stir constantly, and don’t leave the stove! Let the pie cool completely before refrigerating to prevent weeping or sogginess. Chill the pie for at least 2 hours to allow the filling to set and the flavors to meld together.

Nutrional Value

  • Calories: 340
  • Total Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 100mg
  • Sodium: 250mg
  • Total Carbohydrates: 37g
  • Dietary Fiber: 1g
  • Sugars: 20g
  • Protein: 6g
Lemon Custard Pie
Lemon Custard Pie

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