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Lemon custard pie is cool, creamy, and decadent. The filling bakes into a smooth, sliceable custard that is rich and lemony. Unlike the sharp tang of lemon meringue pie, this one plays it softer, more creamy than puckery. Add a swipe of lemon curd or a spoonful of whipped cream and it all clicks: smooth, tart, and melt-in-your-mouth.

A partially eaten lemon custard pie next to a fork.
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Here’s Why This Lemon Custard Pie Recipe Works

Custard made right: A mix of whole milk and cream makes the filling rich without being heavy, and cornstarch helps it set with a silky finish. (Love custards? Try this goat cheese custard for a unique twist.)

Balanced lemon flavor: Fresh juice, zest, and a touch of lemon oil keep the citrus clean and layered, not sharp or one-note.

Temper-proof technique: Slowly whisking hot milk into the eggs avoids curdling and ensures a smooth, lump-free custard.

Make-ahead friendly: This pie needs a full chill, which means you can make it a day ahead and it slices like a dream straight from the fridge.

A bowl of lemons next to a lemon juicer.

Recipe Tips

Don’t skip the blind bake: A pre-baked crust ensures no soggy bottom and holds up to the custard’s moisture.

Warm crust, warm filling: Pour the custard into a warm crust for the best set and clean edges.

Watch the stovetop: Don’t overcook the custard, once it passes the spoon test, it’s ready to bake.

Chill fully: Give the pie a full 6-hour chill in the fridge so the center firms up and slices clean.

Optional, but nice: Lemon juice powder amps the flavor without throwing off the liquid balance.

Whisk constantly while heating: It keeps the custard smooth and prevents scorching at the bottom of the pan.

Strain if needed: If you see bits of cooked egg or zest clumps, strain the custard before baking for the silkiest texture.

Creamy Lemon Pie

We’ve got lemon custard pie for dessert, cool, creamy, and just lemony enough. The filling’s smooth and mellow, tucked into a flaky crust, and it’ll be even better with a spoonful of whipped cream or lemon curd on top. It’s chilled and ready whenever you are. Want more custard pies? Try my coconut cream pie, ultra-rich with a mountain of whipped cream.

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A slice of lemon custard pie topped with candied lemon slices.
Prep Time: 30 minutes
Cook Time: 22 minutes
Additional Time: 40 minutes
Total Time: 1 hour 32 minutes
5 from 2 votes

Creamy Lemon Custard Pie

This lemon custard pie lands somewhere between a lemon meringue pie and a classic vanilla custard, smooth, rich, and softly citrusy. The filling isn’t overly tart, but it’s got just enough lemon to keep things bright. We went with a buttery, flaky crust, but it’s just as good with graham cracker if that’s your thing. Want more lemon? A swipe of lemon curd on top takes it up a notch. Whipped cream and candied lemon slices don’t hurt either.

If you make this recipe, please leave a star rating and comment.

Servings: 8 servings
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Ingredients 

  • 1 recipe single pie crust, homemade or storebought
  • 1 ¾ cups whole milk
  • ¾ cup heavy cream
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 large eggs
  • 3 egg yolks
  • 3 tablespoons lemon juice powder, optional
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon oil
  • zest from 1 lemon
  • ¼ teaspoon salt

Optional Toppings

Instructions 

Pre Bake the Pie Crust

  • Preheat the oven to 375°F. 
  • Roll the pie crust out and place it in a standard 9-inch pie dish. Fold the edges under and crimp around the edge. Use a fork to make some holes in the bottom of the crust. Place the unbaked pie shell in the freezer for 20 minutes.
    A pie crust in the bottom of a pie dish.
  • Line the bottom of the pie shell with parchment paper and fill it with pie weights or dried beans. 
  • Bake the pie crust for 20 minutes. Remove the pie weights (or beans) and bake 5 to 10 more minutes.

Make the Custard

  • Add the milk and cream to a saucepan and heat over medium-low heat until just barely simmering. 
    Heating milk and cream in a saucepan.
  • Whisk together the sugar and cornstarch in a small bowl (this will prevent the cornstarch from clumping up when you add it to the liquids). Place the eggs, egg yolks, lemon juice powder, lemon juice, vanilla, lemon oil, lemon zest, and salt in a mixing bowl. Add the sugar and cornstarch mixture and whisk until well combined. 
    Whisking eggs with sugar, cornstarch, lemon juice, and flavorings.
  • Scoop about 1 cup of the hot milk mixture and slowly pour it into the egg mixture while whisking constantly. This will temper the egg mixture and prevent making scrambled eggs. 
    Adding hot milk to the lemon and egg mixture to temper the eggs.
  • Slowly pour the (now warm) egg mixture into the hot milk, whisking constantly. 
    Pouring tempered eggs into a hot milk mixture.
  • Cook over medium heat for 6 to 8 minutes, stirring gently but constantly and scraping the bottom of the saucepan. Let the mixture come to a low boil. You will know when the mixture is thick enough by doing a ‘spoon test”. Lift a spoon out of the custard and draw a line across the back of the spoon. If the line remains visible, the custard is thick enough. 
    Showing how thickened custard will coat the back of a spoon and leave a track when you swipe a finger through it.
  • If the pre-baked pie shell is no longer warm, stick it in the oven for 3 to 4 minutes to get it warm. Keep the custard warm over low heat while the pie shell warms up. 
  • Pour the custard into the warm pie shell and bake for 18 to 25 minutes. The edges should look slightly set but the center should look jiggly. If you have an instant-read thermometer, the center of the pie should be 175°F. The pie will firm up in the center when it is cool. 
    Pouring lemon custard into a pie shell.
  • Let the pie cool at room temperature for 1 hour then place it in the refrigerator for 6 hours before serving. 
    Placing the pie on the counter to cool.
  • The pie is delicious served “as is” but for an “over the top” lemon cream pie, top it with lemon curd, whipped cream, and candied lemon slices. 

Notes

The creamy custard filling is not as vibrantly “lemony” like a lemon meringue pie but it has a rich, smooth, decadent flavor. Topping it with lemon curd will enhance the bright, lemon flavor. 
The lemon juice powder is optional. It gives the pie extra lemon flavor without changing the ratio of liquid in the recipe. It also helps you use less lemon oil or lemon extract because too much lemon extract can create an artificial flavor. 
Do not cook the custard mixture on the stovetop too long. If it comes to a boil, remove it from the heat. The cornstarch needs to get hot enough to activate but it will lose its thickening power if you cook it too long.

Nutrition

Serving: 1 serving, Calories: 580kcal, Carbohydrates: 60g, Protein: 17g, Fat: 31g, Saturated Fat: 15g, Polyunsaturated Fat: 13g, Cholesterol: 201mg, Sodium: 353mg, Fiber: 1g, Sugar: 46g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

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2 Comments

  1. angiesrecipes says:

    Is it a sin to want this for the breakfast? This looks incredibly delicious! I have never heard of lemon powder…can I just simply skip it or do I need to use flour instead?

    1. Dahn Boquist says:

      You can just skip the lemon powder. You don’t need to replace it with anything like flour.