Lemon Custard Pie
This Lemon Custard Pie is silky, bright, and beautifully balanced with fresh lemon juice, fragrant zest, and a buttery crisp pastry shell. Served chilled, this elegant make-ahead dessert is refreshing, creamy, and perfect for summer gatherings, brunches, and dinner parties.
Servings: 8 slices
Calories: 380kcal
Cost: 3
Equipment
- 9-inch pie tin
- Rolling Pin
- mixing bowls
- medium saucepan
- whisk
- fine mesh sieve
- baking sheet
- parchment paper
- pie weights or dried beans
- wire cooling rack
Ingredients
- 190 g all-purpose flour
- 2 tbsp powdered sugar
- 0.25 tsp fine salt
- 115 g cold unsalted butter, cubed
- 2-3 tbsp ice cold water
- 3 large lemons, zested
- 120 ml fresh lemon juice
- 240 ml heavy cream
- 120 ml whole milk
- 3 large whole eggs
- 3 large egg yolks
- 150 g caster sugar
- 0.5 tsp pure vanilla extract
- powdered sugar for dusting (optional)
- fresh berries for serving (optional)
- whipped cream for serving (optional)
Instructions
- Combine the flour, powdered sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Shape into a disk, wrap, and refrigerate for at least 30 minutes.
- Roll the chilled pastry to 3mm (1/8 inch) thick and line a 23cm (9-inch) pie tin. Trim and crimp the edges, then refrigerate the lined shell for 20 minutes.
- Preheat the oven to 190°C (375°F). Line the shell with parchment paper and pie weights. Bake for 15 minutes, remove the weights, then bake another 8 to 10 minutes until lightly golden. Reduce oven temperature to 160°C (325°F).
- Zest the lemons and juice enough lemons to yield 120ml (1/2 cup) fresh juice.
- In a saucepan, combine the heavy cream, whole milk, and lemon zest. Heat gently until steaming with tiny bubbles around the edges, then remove from heat and let infuse for 10 minutes.
- Whisk together the whole eggs, egg yolks, caster sugar, and vanilla extract until pale and smooth.
- Slowly pour the warm cream mixture into the egg mixture while whisking constantly to temper the eggs. Strain through a fine mesh sieve.
- Stir the fresh lemon juice into the custard base until fully combined.
- Place the blind-baked shell on a baking sheet and carefully pour in the custard filling almost to the top.
- Bake at 160°C (325°F) for 35 to 45 minutes until the edges are set and the center retains a gentle wobble.
- Allow the pie to cool completely on a wire rack for at least one hour before refrigerating.
- Cover loosely and refrigerate for at least 4 hours or overnight. Serve chilled with powdered sugar, berries, or whipped cream if desired.
Notes
For the smoothest custard texture, strain the filling before baking and avoid overbaking. The center should retain a gentle wobble when removed from the oven. Refrigerate overnight for the best flavor and texture. Fresh lemon juice and zest are essential for vibrant citrus flavor. Optional brûléed sugar topping adds a stunning crackly finish.