Lemon Custard Pie

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!

Course Dessert, Snacks

Cuisine American

Servings servings

Calories 256kcal

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

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.