How many servings does this recipe make?

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

What ingredients do I need for Lemon Custard Pies?

You need 17 ingredients. The key ingredients include: 6 large eggs, 1 cup sugar, 1 cup fresh lemon juice, 4 large egg yolks, and more.

Is Lemon Custard Pies suitable as baking & desserts?

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

How do I store leftover Lemon Custard Pies?

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 Pies Recipe

Name: Lemon Custard Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 1 cup sugar; 1 cup fresh lemon juice; 4 large egg yolks; 2 tablespoons grated lemon peel; 1 cup (2 sticks) unsalted butter, cut into pieces; 1/2 cup half and half; 1 tablespoon vanilla extract; 2 cups all purpose flour; 3 tablespoons powdered sugar; 1/4 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; 3 tablespoons chilled vegetable shortening, cut into pieces; 6 tablespoons (about) ice water; Whipped cream (optional); Lemon slices (optional); Fresh mint (optional)

Lemon Custard Pies

Eats Now Editorial Team · 1493 kcal · Baking & Desserts

1
Combine first 5 ingredients in heavy large saucepan and whisk to blend.
2
Add butter.
3
Whisk over medium heat until filling thickens and leaves path on back of spoon when finger is drawn across, about 13 minutes (do not boil).
4
Mix in half and half and vanilla.
5
Whisk until filling is very thick and smooth and just begins to bubble, about 6 minutes.
6
Transfer to bowl.
7
Cool 15 minutes, stirring occasionally.
8
Cover; chill until very cold, about 4 hours.
9
(Can be made 3 days ahead.
10
Keep chilled.)
11
Mix flour, powdered sugar and salt in processor.
12
Add butter and shortening and process using on/off turns until mixture resembles coarse meal.
13
Add 5 tablespoons water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry.
14
Gather dough into ball; divide into 2 equal pieces.
15
Flatten into disks.
16
Wrap in plastic and chill until firm, about 1 hour.
17
(Can be made 1 day ahead.
18
Keep chilled.)
19
Preheat oven to 375F.
20
Roll out 1 dough disk on lightly floured surface to 12-to 13-inch round.
21
Transfer dough to 9-inch glass pie plate.
22
Trim overhang to 1/2 inch; reserve dough scraps.
23
Fold edge of dough under and crimp decoratively.
24
Repeat rolling with second dough disk; put into another 9-inch glass pie plate.
25
Freeze until firm, about 10 minutes.
26
Line crusts with foil; fill with dried beans or pie weights.
27
Bake crusts until sides are set, about 20 minutes.
28
Remove foil and beans.
29
Continue to bake until crusts are pale golden, piercing with toothpick if crusts bubble, about 12 minutes.
30
Cool crusts completely on racks.
31
Maintain oven temperature.
32
Roll out dough scraps on floured surface to 1/8-inch thickness.
33
Transfer to baking sheet.
34
Bake until golden, about 10 minutes.
35
Cool.
36
Maintain oven temperature.
37
Crumble pastry into small pieces; wrap and reserve at room temperature.
38
Spoon half of filling into each crust.
39
Bake until filling is set in center, about 18 minutes.
40
Cool pies.
41
Chill until cold, about 2 hours.
42
(Can be made 1 day ahead.
43
Cover and keep chilled.)
44
Sprinkle crumbled pastry over pies.
45
Garnish pies with whipped cream, lemon slices and mint, if desired.

Lemon Custard Pies

How did you like this recipe?

Frequently Asked Questions