Lemon Custard Pie – a delicious recipe with butter, egg yolk, milk, flour, sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
TO ASSEMBLE Bring the milk to a boil. In another saucepan, combine the flour and the sugar over low heat. Slowly beat in the hot milk, stirring constantly with a wire whisk, until mixture boils and thickens. Remove from the heat and add the butter. Beat the egg yolks in a bowl, then add the lemon peel and juice to the yolks. Stirring constantly, slowly add the hot milk mixture to the egg yolks. Return the mixture to the pan and cook over low heat, still
2
Beat the egg whites until stiff. When the lemon custard has cooled a bit, gently fold in the beaten egg whites.
3
Follow the folding instructions for the Simple Round shape. Brush the top with beaten egg yolk.
4
Bake in a preheated 375 oven until golden brown, about 25 minutes. Let the pie cool about 1 hour before serving.
443
kcal
Calories
13
g
Fat
66
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/4 pound filo, filo, butter melted, 1 egg yolk beaten, for glazing top, 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.
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