This Lemon Custard Pie is a delightful summer dessert recipe that's not only quick and incredibly easy to make, but it's light and refreshing too! This easy summer pie is perfect for those sunny days spent hosting backyard barbecues with friends and family!
Why we love this Lemon Custard Pie
This Lemon Custard Pie is such an easy dessert to make, and using a store-bought pie crust makes it that much easier! Of course, you can make a pie crust from scratch if you like, that's totally up to you!
This deliciously tangy summer pie was inspired by our Lemon Cream Cheese Bars and pairs really well with this Blueberry Mojito Mocktail!
Are you looking for other easy dessert recipes like our Lemon Custard Pie?
If you're into easy desserts, then you've come to the right place! We love lemon-y desserts, like our Easy Lemon Pie with Condensed Milk and our Lemon Bars with Graham Cracker Crust! Check out some of our most recent dessert recipes and see if there's anything that strikes your fancy!
- Applesauce Coffee Cake
- White Chocolate Easter Bark
- Bunny Peeps Smores Dip
- Apple Cinnamon Pie with Cinnamon Rolls
How to make a Lemon Custard Pie
If you are using a store-bought refrigerated pie crust, make sure that you set it out and let it come to room temperature before you begin cooking!
Ingredients you will need to make Lemon Custard Pie
- 1 refrigerated round dough for a single crust pie, brought to room temperature according to package directions
- 1 cup granulated sugar
- 1 tablespoon butter, softened
- 2 eggs, separated
- 1 cup milk
- 3 tablespoons all purpose flour
- ¼ cup lemon juice
- zest of one lemon
- whipped cream, optional for serving
Note: You CAN use lemon juice that comes in a container, but we like to make ours fresh! You can find an inexpensive lemon juicer on Amazon here - it's under $10! You can also find a lemon zest for just $6.99 here - and it also works on other fruits AND parmesan cheese!
Directions for how to make Lemon Custard Pie
Preheat oven to 325 degrees F and place crust into a 9-½" pie plate. Gently press the bottom and sides down and flute edge with your fingers. Refrigerate until ready to use.
Beat sugar and butter with an electric mixer. Add egg yolks and beat well. Beat in milk and flour.
Fold in lemon juice and zest.
In a separate bowl, beat egg whites until stiff. Fold into lemon mixture and mix well by hand.
Pour batter into crust and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let stand to cool completely and cover and refrigerate.
When ready to serve, remove from fridge, slice and top with whipped topping.
Refrigerate any left over pie.
This recipe for Lemon Custard Pie serves 8! It really is easy enough to make that you can make TWO if you're feeding a big crowd!
Are you looking for more pies, parfaits and tarts recipes?
If you liked this easy Lemon Custard Pie, I think that you will love our Summertime Watermelon Pie Recipe! Check out some of our most recent pies, parfaits and tarts recipes too!
Share this Lemon Custard Pie with your friends and family on social media!
If you love this Lemon Custard Pie recipe as much as we do, please leave me a 5-star review below and help me share this recipe on Facebook, Twitter and Pinterest!
If you do make the recipe, I hope you’ll share that you tried this easy recipe on Pinterest! I love it SO MUCH when readers share their feedback!
To print this Lemon Custard Pie recipe, click the printable recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Lemon Custard Pie
Ingredients
- 1 refrigerated round dough for a single crust pie brought to room temperature according to package directions
- 1 cup granulated sugar
- 1 tablespoon butter softened
- 2 eggs separated
- 1 cup milk
- 3 tablespoons all purpose flour
- ¼ cup lemon juice
- lemon zest
- whipped cream optional for serving
Instructions
- Preheat oven to 325 degrees F and place crust into a 9-½" pie plate. Gently press the bottom and sides down and flute edge with your fingers. Refrigerate until ready to use.
- Beat sugar and butter with an electric mixer. Add egg yolks and beat well. Beat in milk and flour. Fold in lemon juice and zest.
- In a separate bowl, beat egg whites until stiff. Fold into lemon mixture and mix well by hand. Pour batter into crust and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let stand to cool completely and cover and refrigerate. When ready to serve, remove from fridge, slice and top with whipped topping.
- Refrigerate any left over pie.
Leave a Reply