Lemon Pie (Custard)
A tangy and sweet lemon custard pie with a creamy filling, perfect for citrus lovers and ideal for summer gatherings or casual desserts.
Ingredients
Instructions
- Add sugar to water and bring to a boil.
- Add milk with beaten egg yolks and bring to a boil.
- Add just enough water to cornstarch to mix and add slowly to the mixture.
- Turn heat down low and let bubble for 3 or 4 minutes.
- Remove from heat.
- Add butter and lemon extract.
- Pour into a baked pie shell.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you prefer a stronger lemon flavor, add a bit of freshly grated lemon zest. Make sure to stir the cornstarch mixture well before adding it to avoid lumps. If you need a gluten-free option, use a gluten-free pie crust or serve the custard in individual cups.
Serving Suggestions
Serve the lemon pie chilled for the best flavor and texture. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For an elegant touch, garnish with fresh berries or mint leaves. This dessert can also complement a light summer meal or be served alongside a refreshing salad, like Potato Salad Cauliflower Style.
Storage & Reheating
Store any leftover lemon pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. To reheat, gently warm individual slices in the microwave for about 15-20 seconds, ensuring they don't get too hot or lose their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pie (Custard) contains roughly 591 calories, with 3g protein, 134g carbohydrates, and 4g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought lemon curd instead of making the custard?
Yes, you can use store-bought lemon curd as a shortcut. Just pour it into a baked pie shell and chill before serving. However, making your custard from scratch allows for better control over sweetness and lemon intensity.
What can I do if my custard doesn't thicken?
If your custard doesn't thicken, it may need more cooking time or cornstarch. Make a slurry with a bit of cornstarch and cold water, then stir it into the mixture and simmer until it thickens. Remember to keep stirring to prevent lumps.
Is there a vegan alternative for this recipe?
To make a vegan version of lemon pie, substitute the milk with almond or coconut milk and use a plant-based butter. Replace the egg yolks with silken tofu blended until smooth. You can also use arrowroot powder instead of cornstarch for thickening.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).