Lemon Custard Pie Recipe

Name: Lemon Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers); 3 tablespoons sugar; 5 tablespoons unsalted butter, melted; 1 cup sugar; 10 (3- by 1-inch) strips lemon zest (from 2 lemons); 1/4 cup water; 3/4 cup heavy cream; Rounded 1/8 teaspoon salt; 5 large eggs; 1/2 cup fresh lemon juice; Equipment: a 9-inch pie plate (4-cup capacity); Accompaniment: lightly sweetened whipped cream

Servings: persons

1 1/4 cups graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
3 tablespoons sugar
5 tablespoons unsalted butter, melted
1 cup sugar
10 (3- by 1-inch) strips lemon zest (from 2 lemons)
1/4 cup water
3/4 cup heavy cream
Rounded 1/8 teaspoon salt
5 large eggs
1/2 cup fresh lemon juice
Equipment: a 9-inch pie plate (4-cup capacity)
Accompaniment: lightly sweetened whipped cream

1
Preheat oven to 350u00b0F with rack in middle. Lightly butter pie plate.
2
Stir together all crust ingredients, then press onto bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool completely, about 45 minutes.
3
Reduce oven temperature to 325u00b0F.
4
Pulse sugar and zest in a food processor until zest is finely chopped, then transfer to a small heavy saucepan with water. Bring to a boil over medium heat, stirring until sugar has dissolved, then boil, without stirring, 5 minutes. Stir in cream and salt, then cook until hot (do not let boil).
5
Whisk eggs in a large bowl. Add hot cream mixture in a slow stream, whisking constantly, then whisk in lemon juice.
6
Strain custard through a fine sieve into another bowl, then pour into crust.
7
Bake until filling is set 2 inches from edge but center is still wobbly, 25 to 30 minutes. Cool completely (filling will continue to set as it cools).

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers), 3 tablespoons sugar, 5 tablespoons unsalted butter, melted, 1 cup sugar, and more.

Yes, Lemon Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Custard Pie

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