Creamy Lemon Custard Pie

A slice of lemon custard pie topped with candied lemon slices.

This lemon custard pie is rich and creamy, with just the right amount of lemon flavor. It is a cross between lemon meringue pie and vanilla custard.

The lemon custard is not as vibrantly lemony as a lemon meringue pie but it has a rich, creamy texture. We used a flaky buttery pie crust but you can use a graham cracker crust if you prefer.

For an extra lemony punch, top it with lemon curd. You can't go wrong with homemade whipped cream and candied lemon slices either.

5 from 2 votes

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Prep Time: 30

Cook Time: 22

Additional Time: 40

Total Time: 1 32

Servings: servings

Calories: 580kcal

Author: Dahn Boquist

Ingredients

1 single crust pie crust homemade or storebought
1-¾ cups whole milk
¾ cup heavy cream
1 cup granulated sugar
3 tablespoons cornstarch
3 whole eggs
3 egg yolks
3 tablespoons lemon juice powder optional
3 tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon lemon oil or lemon extract
Zest of 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.
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

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.

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