One of my fondest memories growing up is the aroma of lemon desserts wafting through the kitchen on warm summer afternoons. My grandmother had a penchant for all things citrus, and her lemon custard pie was a family favorite. This Creamy Lemon Custard Pie recipe brings back those cherished moments and offers a modern twist to the classic dessert. Whether you’re looking to impress at a family gathering or simply indulge in a sweet treat, this recipe is sure to be a hit.
The combination of tangy lemon and creamy custard creates a delightful contrast that is both refreshing and satisfying. The key to achieving the perfect custard lies in tempering the eggs correctly, ensuring a smooth and velvety texture. For those new to this technique, it involves gradually adding hot milk to the egg mixture while whisking constantly. This prevents the eggs from curdling and results in a custard that is rich and creamy.
One variation I particularly enjoy is adding a layer of lemon curd between the crust and the custard. This not only intensifies the lemon flavor but also adds a beautiful, glossy finish to the pie. Store-bought lemon curd works perfectly, but if you have some extra time, making it from scratch can be a rewarding experience.
For the pie crust, both pre-made and homemade options are viable. If you’re in a rush, a pre-made crust will save you time without compromising on flavor. However, a homemade crust offers a buttery, flaky texture that complements the smooth custard beautifully. Don’t forget to blind-bake the crust to prevent it from becoming soggy when the custard is added.
Another tweak is the optional use of lemon juice powder. This ingredient boosts the lemony zing, making each bite a burst of citrus delight. If you prefer a more subtle lemon flavor, you can omit the powder and rely solely on fresh lemon juice and zest.
Garnishing with whipped cream and candied lemon slices not only adds visual appeal but also enhances the dessert’s flavor profile. The whipped cream provides a light, airy contrast to the dense custard, while the candied lemon slices offer a sweet, tangy crunch.
This Creamy Lemon Custard Pie is perfect for any occasion, be it a summer picnic, a festive dinner, or simply a weekend treat. Its moderate difficulty level makes it accessible to home bakers of all skill levels, and the end result is a dessert that is as beautiful as it is delicious. Enjoy the process, and don’t be afraid to put your own spin on this classic recipe. Happy baking!
Creamy Lemon Custard Pie
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Ingredients
- 1-¾ cups whole milk
- 1 pie crust (pre-made or homemade)
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- 3 tablespoons lemon juice powder (optional)
- Zest of 1 lemon
- 3 tablespoons cornstarch
- 3 egg yolks
- 3 whole eggs
- 1 cup sugar
- ¾ cup heavy cream
- ½ teaspoon lemon extract or lemon oil
- Whipped cream
- Candied lemon slices
- Lemon curd (store-bought or homemade)
Directions
- Set your oven to 375°F.
- Roll out the pie crust and place it in a 9-inch pie dish. Fold and crimp the edges. Use a fork to poke holes in the bottom. Freeze for 20 minutes.
- Cover the pie shell with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes, then remove the weights and bake for another 5-10 minutes.
- In a saucepan, heat the milk and cream over medium-low until it starts to simmer.
- Mix sugar and cornstarch in a small bowl. In another bowl, whisk together the eggs, egg yolks, lemon juice, lemon juice powder, vanilla, lemon extract, lemon zest, and salt. Add the sugar and cornstarch mixture, whisking well.
- Slowly add about 1 cup of the hot milk mixture to the egg mixture while whisking constantly to temper the eggs. Gradually pour the tempered egg mixture back into the remaining hot milk, continuing to whisk.
- Cook over medium heat, stirring constantly, for 6-8 minutes until the mixture thickens. Test it by drawing a line on the back of a spoon; if the line holds, it’s ready.
- If the pre-baked pie shell is cool, warm it in the oven for 3-4 minutes. Keep the custard warm over low heat. Pour the custard into the warm pie shell and bake for 18-25 minutes until the edges are set and the center is slightly jiggly. The center should reach 175°F with an instant-read thermometer. Cool at room temperature for 1 hour, then refrigerate for 6 hours before serving.
- Top the pie with lemon curd, whipped cream, and candied lemon slices for an extra touch.
Storing Suggestions:
Store the creamy lemon custard pie in the refrigerator. Cover it loosely with plastic wrap or foil. It can be stored for up to 3-4 days. For the best taste, allow the pie to come to room temperature for about 10-15 minutes before serving.
FAQs:
Can I use a store-bought pie crust for this recipe?
Yes, a store-bought pie crust works well and saves time. Just follow the instructions for pre-baking it to ensure it’s properly cooked before adding the custard.
Is it necessary to use lemon juice powder?
No, lemon juice powder is optional. It enhances the lemon flavor, but the pie will still taste delicious without it.
How can I prevent my custard from curdling?
To prevent curdling, temper the eggs by slowly adding hot milk to the egg mixture while whisking constantly. Also, ensure you cook the custard over medium heat, stirring continuously.
What if I don’t have lemon extract or lemon oil?
If you don’t have lemon extract or lemon oil, you can omit it. The zest and juice of the lemon will still provide a good lemon flavor to the custard.
How do I know when the custard is ready?
The custard is ready when it thickens and coats the back of a spoon. You can also check if it’s done by drawing a line on the back of the spoon; if the line holds, it’s ready.
Can I freeze the lemon custard pie?
It’s not recommended to freeze this pie as the texture of the custard can change. It’s best enjoyed fresh or stored in the refrigerator for a few days.
Creamy Lemon Custard Pie
Ingredients
- 1 pre-made or homemade pie crust
- 1-¾ cups of whole milk
- ¾ cup of heavy cream
- 1 cup of sugar
- 3 tablespoons of cornstarch
- 3 whole eggs
- 3 egg yolks
- 3 tablespoons of lemon juice
- 3 tablespoons of lemon juice powder optional
- 1 teaspoon of vanilla extract
- ½ teaspoon of lemon extract or lemon oil
- Zest from 1 lemon
- ¼ teaspoon of salt
- Lemon curd store-bought or homemade
- Whipped cream
- Candied lemon slices
Instructions
- Pre-Bake the Pie Crust
- Set your oven to 375°F.
- Roll out the pie crust and fit it into a 9-inch pie dish. Fold and crimp the edges. Poke holes in the bottom with a fork. Freeze the pie shell for 20 minutes.
- Cover the pie shell with parchment paper and fill with pie weights or dried beans.
- Bake for 20 minutes. Remove weights (or beans) and bake for an additional 5-10 minutes.
- Make the Custard
- In a saucepan, heat milk and cream over medium-low heat until it just begins to simmer.
- Combine sugar and cornstarch in a small bowl to prevent lumps. In a separate bowl, whisk together the eggs, egg yolks, lemon juice, lemon juice powder, vanilla, lemon extract, lemon zest, and salt. Add the sugar and cornstarch mixture and whisk well.
- Slowly add about 1 cup of the hot milk mixture to the egg mixture, whisking constantly to temper the eggs. Gradually pour the tempered egg mixture into the remaining hot milk while whisking.
- Cook over medium heat for 6-8 minutes, stirring constantly until the mixture thickens. Perform the 'spoon test' by drawing a line on the back of a spoon; if the line holds, it's ready.
- If the pre-baked pie shell is cool, warm it in the oven for 3-4 minutes. Keep the custard warm over low heat. Pour the custard into the warm pie shell and bake for 18-25 minutes until the edges are set and the center is slightly jiggly. The center should reach 175°F with an instant-read thermometer. Cool the pie at room temperature for 1 hour, then refrigerate for 6 hours before serving.
- For an extra touch, top the pie with lemon curd, whipped cream, and candied lemon slices.
