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Lemon Custard Pie


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Rate this recipe 4.7/5 (18 Votes)


  • 1 cup sugar
  • 1 tablespoon butter, softened
  • 2 eggs, separated
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 1 unbaked pie pastry (9 inches)
  • Whipped cream, lemon and mint, optional


Servings 6
Preparation time 20mins
Cooking time 80mins
Adapted from


Step 1

Preheat oven to 325°. In a large bowl, beat sugar and butter
until well blended. Add egg yolks, one at a time, beating well after
each addition. Add milk, flour and salt; mix well. Stir in lemon
juice and peel; set aside. In a small bowl, beat egg whites until
stiff peaks form; gently fold into lemon mixture.

Pour into pie shell. Bake 1 hour or until lightly browned and a knife
inserted near the center comes out clean. Cool. Garnish with whipped
cream, lemon and mint if desired. Store in the refrigerator. Yield:
6-8 servings.

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