Lemon Custard Pie
This Lemon Custard Pie is silky, bright, and creamy with a smooth lemon custard filling baked inside a crisp buttery pastry shell. Perfect for summer gatherings, dinner parties, and make-ahead entertaining, this refreshing citrus dessert delivers elegant flavor with minimal fuss.
Equipment
- 9-inch pie dish
- mixing bowls
- Rolling Pin
- pastry cutter Optional for cutting butter into flour
- heavy-bottomed saucepan
- fine-mesh strainer
- whisk
- baking weights or dried beans
Ingredients
- 190 g all-purpose flour
- 1 tbsp powdered sugar
- 0.25 tsp fine salt
- 115 g cold unsalted butter, cubed
- 3 tbsp ice cold water
- 4 large whole eggs
- 3 large egg yolks
- 200 g granulated sugar
- 3 zest of 3 large lemons
- 180 ml fresh lemon juice
- 240 ml heavy cream
- 120 ml whole milk
- 2 tbsp cold unsalted butter
- 0.25 tsp fine salt (for filling)
- 1 tsp vanilla extract
- 1 lightly sweetened whipped cream for serving
- 1 fresh berries or thin lemon slices for garnish
- 1 tbsp powdered sugar for dusting (optional)
Instructions
- Combine the flour, powdered sugar, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse breadcrumbs.
- Add ice cold water one tablespoon at a time until the dough just comes together.
- Shape the dough into a disc, wrap tightly, and refrigerate for at least 30 minutes.
- Preheat the oven to 190C (375F). Roll the dough into a 30cm circle about 3mm thick.
- Transfer the dough into a 23cm pie dish and crimp the edges decoratively.
- Line the pastry with parchment paper and baking weights. Blind bake for 15 minutes.
- Remove the weights and parchment, then bake for another 8 to 10 minutes until golden. Reduce oven temperature to 160C (325F).
- Whisk together the eggs, egg yolks, and sugar in a saucepan until combined.
- Add lemon zest, lemon juice, heavy cream, milk, salt, and vanilla extract. Whisk until smooth.
- Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Remove from the heat and whisk in the cold butter pieces until smooth and glossy.
- Strain the custard through a fine mesh sieve into a bowl or jug.
- Pour the strained custard into the blind-baked pastry shell.
- Bake for 25 to 30 minutes until the edges are set and the center still gently wobbles.
- Cool the pie at room temperature for 1 hour before refrigerating.
- Refrigerate for at least 4 hours or overnight until fully chilled and set.
- Slice with a warm knife and serve cold with whipped cream, berries, and powdered sugar if desired.
Notes
For the cleanest slices, chill the pie overnight before serving. Always blind bake the crust to prevent a soggy bottom. Meyer lemons may be substituted for a softer citrus flavor. Serve cold with whipped cream and fresh berries for the ultimate summer dessert presentation.