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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.
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.
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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Creamy Lemon Custard Pie
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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
- Lemon curd, homemade or store bought
- homemade whipped cream
- Candied lemon slices
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.
- 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.
- 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.
- 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.
- Slowly pour the (now warm) egg mixture into the hot milk, whisking constantly.
- 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.
- 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.
- Let the pie cool at room temperature for 1 hour then place it in the refrigerator for 6 hours before serving.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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?
You can just skip the lemon powder. You don’t need to replace it with anything like flour.