Lemon Custard Pie with Tangy Whipped Cream Recipe

Indulge in a slice of sunshine with our lemon custard pie! This classic dessert delivers a bright, creamy flavor that will transport you to dessert heaven.

With its perfect balance of sweet and tart, this homemade lemon custard pie is surprisingly simple to make, offering pure delight in every forkful.

Why You’ll Love This Lemon Custard Pie

You will adore this lemon custard pie for so many delicious reasons:

• Creamy, Smooth Lemon Filling: Enjoy a velvety custard that melts in your mouth, bursting with fresh lemon flavor.
• Perfect Sweet Pastry Crust: A tender, flaky crust provides the ideal contrast to the zesty filling.
• Delightful Tangy Lemon Whipped Cream: This light, zesty topping adds an extra layer of brightness and texture.
• Easy-to-Follow, Foolproof Steps: Our detailed instructions make baking this classic pie a breeze for beginners.
• Great for Any Season or Occasion: Whether it’s a summer picnic or a cozy winter dessert, this pie always shines.

Lemon Custard Pie

This recipe features a rich and tangy lemon custard baked in a flaky pie crust, topped with a light and refreshing sour cream whipped cream. It’s a delightful dessert perfect for any occasion.

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Prep Time 1 hour hr

Cook Time 1 hour hr 25 minutes mins

Total Time 6 hours hrs 25 minutes mins

Course Dessert, Holiday Dessert

Cuisine American

Servings 8 slices

Calories 400 kcal

Equipment

• 9″ pie plate
• Oven
• Parchment paper
• Pie weights (or dry rice/beans/lentils)
• Bowls
• Medium Pot
• Whisk
• Wooden Spoon
• Strainer
• Electric mixer
• Cooling rack

Ingredients

  

Pie Crust

• 1 9″ Pate Sucree Pie Crust

Custard Filling

• 5 eggs divided
• ¾ cup granulated sugar (150 grams)
• 2 tablespoons cornstarch (15 grams)
• 1/8 teaspoon salt
• ⅓ cup lemon juice (70 grams)
• ½ teaspoon lemon extract (optional)
• 1 teaspoons vanilla extract
• 2 cups milk (260 grams)
• 1 teaspoon lemon zest

Tangy Whipped Cream

• ¾ cup heavy cream (180 grams)
• ¼ cup sour cream (60 grams)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon zest
• ½ teaspoon lemon extract (optional)

Instructions

 

Prepare Pastry

• Roll out pie dough to an 11″ circle, line a 9” pie plate, crimp edges, and freeze for 10-20 minutes to firm up.
• Preheat oven to 375ºF; place one oven rack in the second to lowest spot and one in the middle. Line the dough with parchment and pie weights, pushing them to the edges.
• Bake on the lower rack for 20 minutes, then remove parchment and pie weights. Return to the oven and bake for an additional 5-10 minutes until the pastry is fully baked.
• Whisk one egg white with a teaspoon of water and brush a thin layer on the hot pie crust; the heat will cook it. Set the prepared crust aside.
• Lower the oven heat to 325ºF.

Make the Filling

• Whisk together granulated sugar, cornstarch, salt, remaining 4 eggs, leftover egg yolk, and lemon juice in a bowl.
• Heat milk in a medium pot over medium heat until small bubbles form along the edges, reaching about 120ºF.
• Slowly pour 1 cup of warmed milk into the egg mixture while whisking, then slowly pour the combined mixture back into the pot of milk. Continue to cook, whisking gently for 2-3 minutes, until the mixture thickens slightly and reaches 170-180ºF, and a line drawn on the back of a coated spoon holds.
• Strain the mixture to remove any cooked egg bits. Stir in lemon extract, vanilla extract, and lemon zest, then slowly pour the filling into the baked crust.

Bake the Pie

• Place the pie on the middle oven rack and bake for 50-55 minutes, or until the custard is puffed up and mostly set but still slightly wobbly in the middle (internal temperature of 190ºF).
• Remove the pie from the oven and place it on a rack to cool completely to room temperature.
• Once at room temperature, move the pie to the refrigerator to finish setting up for at least 4 hours.

Make the Whipped Cream

• Add heavy cream, sour cream, granulated sugar, lemon zest, and lemon extract to the bowl of an electric mixer.
• Whip on medium speed for about 2 minutes until the cream reaches soft stiff peaks, monitoring closely to avoid over-whipping.
• Serve the chilled pie with a dollop of the tangy whipped cream.

Notes

Ensure the pie crust is fully baked to prevent a soggy bottom. When tempering the eggs, whisk continuously to prevent scrambling. Do not overcook the custard to maintain its smooth texture. The pie needs ample chilling time to set properly.

Keyword creamy lemon pie, homemade lemon custard, lemon custard pie, lemon dessert, lemon pie, lemon whipped cream

Ingredients

To create this delightful lemon custard pie, gather these simple ingredients:

For the Pâte Sucrée Pie Crust:

• 1 (9-inch) Pâte Sucrée Pie Crust (prepared)
• 1 egg white, separated from yolk
• 1 teaspoon water

For the Lemon Custard Filling:

• 5 eggs, divided (4 whole, 1 yolk for filling, 1 white for crust wash)
• ¾ cup (150 grams) granulated sugar
• 2 tablespoons (15 grams) cornstarch
• ⅛ teaspoon salt
• ⅓ cup (70 grams) lemon juice (freshly squeezed preferred)
• ½ teaspoon lemon extract (optional)
• 1 teaspoon vanilla extract
• 2 cups (260 grams) milk (whole or 2% recommended)
• 1 teaspoon lemon zest (from 1 medium lemon)

For the Tangy Lemon Whipped Cream:

• ¾ cup (180 grams) heavy cream (cold)
• ¼ cup (60 grams) sour cream (cold)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon zest
• ½ teaspoon lemon extract (optional)

Notes & Substitutions

For the best flavor, always use freshly squeezed lemon juice and zest in your lemon custard pie. As America’s Test Kitchen explains, fresh lemon juice can make a significant difference in recipes where lemon is the star.

Bottled juice can sometimes taste artificial. If you prefer, omit the lemon extract entirely; the fresh zest and juice provide plenty of citrusy goodness.

Whole milk or 2% milk works best for a rich, creamy custard. The cornstarch helps thicken the custard, ensuring a smooth, stable filling. It also prevents the eggs from curdling during cooking.

Equipment

Gathering your tools makes baking this lemon custard pie smooth and easy. You will need:

• 9-inch pie plate
• Large mixing bowls
• Whisk
• Medium saucepan
• Fine-mesh strainer
• Measuring cups and spoons
• Electric mixer (stand or hand-held)

Instructions

Creating a delicious lemon custard pie is straightforward with these step-by-step instructions.

Prepare the Pastry

First, roll your pie dough to an 11-inch circle and line a 9-inch pie plate, crimping the edges as you like. Place the prepared crust in the freezer for 10-20 minutes to firm up.

Preheat your oven to 375°F (190°C), placing one rack in the second to lowest spot and another in the middle.

Line the chilled pie dough with parchment paper, then fill it with pie weights, pushing them to the edges. Bake for 20 minutes on the lower rack.

Remove the crust from the oven, take out the parchment and pie weights, then return the crust to the oven for an additional 5-10 minutes. Bake until the pastry is fully cooked through and lightly golden. While the crust is still hot, whisk one egg white with a teaspoon of water. Brush a thin layer of this egg wash evenly over the hot pie crust.

The heat will cook the egg white, creating a barrier to prevent a soggy crust. If your crust cools too quickly, return it to the oven for a few minutes until the egg white sets. Set the prepared crust aside to cool completely on a wire rack. Lower the oven temperature to 325°F (160°C).

Make the Lemon Custard Filling

In a medium bowl, whisk together the granulated sugar, cornstarch, and salt. Add the remaining 4 whole eggs, the separated egg yolk, and the fresh lemon juice, then whisk until well combined and smooth. Heat the milk in a medium saucepan over medium heat until small bubbles begin to form around the edges, reaching about 120°F (49°C).

Tempering the egg mixture, as Bon Appétit explains, is crucial to prevent curdling and achieve a smooth custard. Slowly pour about one cup of the warmed milk into the egg mixture while gently whisking constantly.

This gradually brings the temperature of the eggs up. Then, pour the entire tempered egg mixture slowly back into the saucepan with the remaining milk, continuing to whisk gently. Cook the mixture for 2-3 minutes, stirring constantly, until it barely thickens and reaches 170-180°F (77-82°C). To test for doneness, coat the back of a wooden spoon with the custard.

Draw a horizontal line across the spoon with your finger; if the line holds without collapsing, the custard is set. Do not let the mixture boil, as this will overcook the custard.

Immediately strain the cooked custard through a fine-mesh strainer into a clean bowl to catch any bits of cooked egg, ensuring a silky smooth texture for your lemon custard pie. Stir in the lemon extract (if using) and vanilla extract, along with the fresh lemon zest. Pour the warm filling slowly into your prepared, cooled pie crust.

Bake the Pie

Carefully place the filled pie onto the middle rack of your preheated 325°F (160°C) oven. Bake for 50-55 minutes, or until the custard has puffed up around the edges and set almost completely, but still has a slight wobble in the very center. An instant-read thermometer inserted into the center should read 190°F (88°C).

Remove the finished lemon custard pie from the oven and transfer it to a wire rack to cool completely at room temperature. This cooling process is crucial for the custard to fully set. Once cooled to room temperature, move the pie to the refrigerator to chill for at least 4 hours, or ideally overnight, before serving. This final chilling ensures your pie holds its perfect slice.

Prepare the Tangy Lemon Whipped Cream

In the bowl of an electric mixer fitted with the whisk attachment, combine the cold heavy cream, cold sour cream, granulated sugar, fresh lemon zest, and lemon extract (if using).

Whip the mixture on medium speed until the cream reaches soft, stiff peaks. This usually takes about 2 minutes, but keep a close eye on it, as over-whipping can quickly turn it grainy.

Pro Tips & Troubleshooting

These tips will help you achieve the perfect lemon custard pie every time.

Pro Tips

• Blind Bake Thoroughly: A fully baked crust prevents a soggy bottom. Don’t rush this step.
• Avoid Over-Whisking Filling: Too much air can create bubbles and cracks in the baked custard.
• Prevent Lemon-Dairy Separation: Add lemon juice to the egg mixture, not directly to hot milk, to avoid curdling.
• Do Not Overcook Custard: Overcooked custard can become grainy or crack. Cook just until it reaches the correct temperature and consistency.
• Cool and Chill Completely: Patience is key! A perfectly set pie needs ample time to cool and chill.
• Use Fresh Lemon Juice and Zest: This makes a huge difference in the vibrant flavor of your lemon custard pie.

Common Troubleshooting

• Filling has yellow bits: If you see small cooked egg pieces, it means the eggs scrambled slightly. Strain the mixture carefully through a fine-mesh sieve to remove them.
• Pie wobbly but edges puffed: This is usually fine! The residual heat will continue to set the custard, and it will firm up completely during chilling.
• Custard cracked or bubbled: You likely overcooked the custard or whisked it too vigorously, incorporating too much air.
• Still wobbly after chilling: The custard was likely undercooked initially. While it may not slice perfectly, it will still be delicious served in a bowl.

Serving, Storage, and Variations

Serve your chilled lemon custard pie with a generous dollop of the tangy lemon whipped cream. For an extra touch of elegance, dust the top with a sprinkle of powdered sugar just before serving.

Store any leftover pie covered tightly with plastic wrap in the refrigerator for up to 3 days.

• Crust Options: While Pâte Sucrée offers a delightful richness, feel free to use a classic butter pie crust or a store-bought version for convenience.
• Gluten-Free: Easily adapt this recipe by using your favorite gluten-free pie crust.
• Meringue Topping: For a classic alternative, top your cooled lemon custard pie with a torched Swiss meringue instead of whipped cream.

Nutrition

Here’s an estimated nutritional breakdown for a serving of this delicious lemon custard pie. Please remember these are approximations and can vary based on specific ingredients and serving sizes.

*Nutritional values are estimates only. This recipe yields 8 servings.*

FAQ

Conclusion

This lemon custard pie recipe truly makes baking simple for everyone. With its vibrant lemon custard, flaky crust, and tangy whipped cream, it’s a dessert that impresses without the fuss. We encourage you to try this classic recipe and experience the joy of creating such a bright, creamy treat at home. Share your creations and feedback with Myriad Cooking; we love seeing your delicious results!