Description
A silky and tangy lemon custard pie with a buttery crust, offering the perfect balance of sweet and tart flavors in every creamy bite.
Ingredients
Units
Scale
- 1 9-inch pie crust, pre-baked
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 3 large egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- Whipped cream, for serving (optional)
Instructions
- Pre-bake the pie crust according to package or recipe instructions; set aside to cool.
- In a medium saucepan, whisk together sugar, flour, and salt.
- Gradually add milk while whisking to avoid lumps. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble.
- In a small bowl, whisk egg yolks. Slowly add a few spoonfuls of the hot mixture to the yolks to temper them, then stir the yolk mixture back into the saucepan.
- Continue cooking for 2–3 minutes, stirring constantly, until thick and smooth.
- Remove from heat and stir in lemon juice, zest, and butter until fully combined.
- Pour the custard into the cooled pie crust and smooth the top.
- Refrigerate for at least 4 hours or until set. Serve chilled with whipped cream if desired.
Notes
- Use fresh lemon juice for the best flavor.
- To avoid a skin forming on the custard, press plastic wrap directly onto the surface while chilling.
- You can use a graham cracker crust as an alternative to traditional pie crust.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg