{"id":23636,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/mom-s-lemon-custard-pie\/"},"modified":"2024-07-29T18:47:03","modified_gmt":"2024-07-29T23:47:03","slug":"mom-s-lemon-custard-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-lemon-custard-pie\/","title":{"rendered":"Lemon Custard Pie"},"content":{"rendered":"<div>\n<p>There&#8217;s something so refreshing and delightful about a sweet-tart lemon custard pie in the summertime. Its bright, citrusy flavor and creamy texture have cemented this iconic dessert&#8217;s status as a longtime favorite.<\/p>\n<\/div>\n<div>\n<p>Our version takes it one delicious step further and folds in whipped egg whites. The result? A pie that boasts an incredibly light and airy quality, setting it apart from the rest of the\u00a0<a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/custard-pies\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/custard-pies\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/custard-pies\/\">custard pies<\/a>.<\/p>\n<\/div>\n<div>\n<p>This lemon custard pie recipe is a breeze to make, requiring only 20 minutes of prep time. It&#8217;s an easy yet elegant dessert ideal for all those spring and summer celebrations.<\/p>\n<\/div>\n<div>\n<h2 data-heading=\"Ingredients for Lemon Custard Pie\">Ingredients for Lemon Custard Pie<\/h2>\n<\/div>\n<div>\n<ul>\n<li class=\"list-bullet\"><strong>Pie dough:<\/strong> All-purpose flour, salt, cold butter and ice water are mixed together to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-module=\"content engagement\" data-position=\"embedded links\">make a flaky and tender crust<\/a>. To save on time, use a\u00a0<a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-name=\"www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/collection\/best-premade-pie-crust\/\">premade pie crust<\/a>.<\/li>\n<li class=\"list-bullet\"><strong>Sugar:<\/strong>\u00a0Sugar is used to sweeten the custard, balance the tartness of the lemon and create the smooth texture of the pie filling.<\/li>\n<li class=\"list-bullet\"><strong>Butter:<\/strong>\u00a0Softened butter adds richness and helps create a silky mouthfeel in the custard.<\/li>\n<li class=\"list-bullet\"><strong>Eggs:<\/strong> This recipe calls for separated eggs. The egg yolks are used for the custard base and help thicken it. The beaten whites give this lemon custard pie its signature light and airy texture.<\/li>\n<li class=\"list-bullet\"><strong>Milk:<\/strong> A cup of milk contributes to the creamy texture of the custard. Use whole milk for its higher fat content and richer flavor.<\/li>\n<li class=\"list-bullet\"><strong>All-purpose flour:<\/strong>\u00a0Flour acts as a thickening agent for the custard filling.<\/li>\n<li class=\"list-bullet\"><strong>Lemon juice:<\/strong>\u00a0Freshly squeezed lemon juice provides a bright and tangy flavor.<\/li>\n<li class=\"list-bullet\"><strong>Lemon zest:<\/strong> Just 2 teaspoons of grated lemon zest add an extra layer of citrusy aroma and taste to the pie.<\/li>\n<li><strong>Whipped cream, lemon slices and fresh mint (optional):<\/strong> Topping your pie servings with whipped cream, lemon slices and fresh mint isn&#8217;t required, but we highly recommend it.<\/li>\n<\/ul>\n<\/div>\n<div>\n<h2 data-heading=\"Directions\">Directions<\/h2>\n<\/div>\n<div>\n<h3 data-heading=\"Step 1: Prepare the crust\">Step 1: Prepare the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2021209\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Lemon-Custard-Pie_TOHD24_4516_JuliaHartbeck_1.jpg?fit=700%2C1024\" alt=\"Crimping the pie crust\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<p>Preheat the oven to 325\u00b0F. If you&#8217;ve made your crust from scratch, on a lightly floured surface, roll out the dough to a 1\/8-inch thick circle. Transfer the dough to a 9-inch pie plate. Trim the crust to 1\/2 inch beyond the plate rim, flute the edges and refrigerate it while making the filling.<\/p>\n<\/div>\n<div>\n<h3 data-heading=\"Step 2: Make the lemon custard filling\">Step 2: Make the lemon custard<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2021210\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Lemon-Custard-Pie_TOHD24_4526_JuliaHartbeck_2.jpg?fit=700%2C1024\" alt=\"Whisking lemon custard ingredients in a bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<p>In a large mixing bowl, beat the sugar and softened butter until well blended. Add the egg yolks, one at a time, beating well after each addition. Whisk in the milk, flour and salt until combined. Stir in the lemon juice and zest. Set aside.<\/p>\n<\/div>\n<div>\n<p><em>Editor\u2019s Tip:<\/em> Make sure the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">butter is softened<\/a> so it blends easily with the sugar to create a smooth mix.<\/p>\n<\/div>\n<div>\n<h3 data-heading=\"Step 3: Whip the egg whites\">Step 3: Whip the egg whites<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2021211\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Lemon-Custard-Pie_TOHD24_4526_JuliaHartbeck_3.jpg?fit=700%2C1024\" alt=\"Egg whites mixed into stiff peaks\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<p>In a separate bowl, beat the egg whites until stiff, glossy peaks form.<\/p>\n<\/div>\n<div>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0Make sure the egg whites are at room temperature before beating. Use a stand mixer or hand mixer to get\u00a0<a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-name=\"www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\">perfectly stiff peaks<\/a> every time.<\/p>\n<\/div>\n<div>\n<h3 data-heading=\"Step 4: Fold and bake\">Step 4: Fold and bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2021212\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Lemon-Custard-Pie_TOHD24_4526_JuliaHartbeck_4.jpg?fit=700%2C1024\" alt=\"Lemon custard poured into pie crust\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<p>Gently fold the beaten egg whites into the lemon custard base, being careful not to overmix. Pour the filling into the prepared crust. Bake until the pie is lightly browned and a knife inserted into the center comes out clean, about one hour. Cool on a wire rack before serving. If desired, garnish with whipped cream, lemon and mint.<\/p>\n<\/div>\n<div>\n<p><em>Editor\u2019s Tip:<\/em> Use a spatula to <a href=\"https:\/\/www.tasteofhome.com\/article\/fold-ingredients-best-ever-baking\/\" data-name=\"www.tasteofhome.com\/article\/fold-ingredients-best-ever-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\">fold in the egg whites<\/a> to maintain their airy texture, which gives this lemon custard pie its unique lightness.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2021213\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Lemon-Custard-Pie_TOHD24_4526_JuliaHartbeck_5.jpg?fit=700%2C1024\" alt=\"Lemon custard pie topped with whipped cream, lemon and mint\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<h2 data-heading=\"Recipe Variations for Lemon Custard Pie\">Lemon Custard Pie Variations<\/h2>\n<\/div>\n<div>\n<ul>\n<li class=\"list-bullet\"><strong>Add a layer of lemon curd:<\/strong>\u00a0For extra tartness, spread a layer of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-lemon-curd\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-lemon-curd\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon curd<\/a> on the cooled pie before serving.<\/li>\n<li class=\"list-bullet\"><strong>Top with lemon zest curls:<\/strong>\u00a0Garnish with curls of lemon zest for an elegant presentation.<\/li>\n<li class=\"list-bullet\"><strong>Sprinkle with confectioners&#8217; sugar:<\/strong>\u00a0Dust the top with confectioners&#8217; sugar for an extra sweet touch.<\/li>\n<li class=\"list-bullet\"><strong>Use a graham cracker crust:<\/strong>\u00a0For added texture and flavor, substitute the traditional pie crust with a\u00a0<a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-graham-cracker-crust\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-graham-cracker-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-graham-cracker-crust\/\">graham cracker crust<\/a>.<\/li>\n<li class=\"list-bullet\"><strong>Incorporate different citruses:<\/strong>\u00a0Replace some of the lemon juice and zest with lime or orange for a different flavor profile to this custard pie.<\/li>\n<\/ul>\n<\/div>\n<div>\n<h2 data-heading=\"How to Store Lemon Custard Pie\">How to Store Lemon Custard Pie<\/h2>\n<\/div>\n<div>\n<p>Leftovers of this lemon custard pie can be stored in an airtight container in the refrigerator for up to three days.<\/p>\n<\/div>\n<div>\n<h3 data-heading=\"Can you freeze lemon custard pie?\">Can you freeze lemon custard pie?<\/h3>\n<\/div>\n<div>\n<p>This lemon custard pie sadly <a href=\"https:\/\/www.tasteofhome.com\/collection\/baked-goods-you-shouldnt-freeze\/\" data-name=\"www.tasteofhome.com\/collection\/baked-goods-you-shouldnt-freeze\/\" data-module=\"content engagement\" data-position=\"embedded links\">does not freeze well<\/a> due to its high dairy content and whipped custard base. Defrosted slices of the pie will weep and ruin the overall texture.<\/p>\n<\/div>\n<div>\n<h2 data-heading=\"Lemon Custard Pie Tips\">Lemon Custard Pie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2021214\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Lemon-Custard-Pie_TOHD24_4526_JuliaHartbeck_6.jpg?fit=700%2C1024\" alt=\"Closeup of a slice of lemon custard pie on a plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<h3 data-heading=\"Can you use lime instead of lemon in lemon custard pie?\">Can you use lime instead of lemon in lemon custard pie?<\/h3>\n<\/div>\n<div>\n<p>Yes, you can substitute lime for lemon in this custard pie recipe to create a lime custard pie. Simply replace the lemon juice and lemon zest with an equal amount of lime juice and zest.<\/p>\n<\/div>\n<div>\n<h3 data-heading=\"What pairs well with lemon custard pie?\">What pairs well with lemon custard pie?<\/h3>\n<\/div>\n<div>\n<p>The toppings you can add to this lemon custard pie are seemingly endless. Choose freshly sliced strawberries, raspberries or blueberries for a burst of color and sweetness that complements the tartness of the lemon filling. Alternatively, you can keep this classic and add a dollop of <a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\">whipped cream<\/a>\u00a0or a scoop of vanilla ice cream. For a tropical-inspired twist, garnish with chopped mint leaves or a sprinkle of\u00a0<a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/article\/how-to-toast-coconut\/\" data-name=\"www.tasteofhome.com\/article\/how-to-toast-coconut\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/article\/how-to-toast-coconut\/\">toasted coconut<\/a>.<\/p>\n<\/div>\n<div>\n<h3 data-heading=\"How to prevent the top of the lemon custard pie from cracking?\">How to prevent the lemon custard pie from cracking?<\/h3>\n<\/div>\n<div>\n<p>There are a few reasons your pie can crack in the oven. When making the lemon custard base, make sure to mix the ingredients until they&#8217;re just combined. Overmixing can lead to the addition of unnecessary air into the batter, causing the pie to expand and crack. Another reason is overbaking\u2014check the pie in the oven a few minutes before the end of its scheduled baking time to prevent it from cracking. Allowing the pie to cool gradually can also prevent it from cracking. Turn off the oven and leave the pie inside with the door slightly open for about 30 minutes before transferring it to a wire rack to further cool.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This dreamy lemon custard pie features a delicate, almost mousse-like filling, thanks to the genius addition of whipped egg whites.<\/p>\n","protected":false},"author":7061,"featured_media":2025964,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304328,306366,304288,305487,304430,304338,304433,307104,303966,304408,304368,303887,306848,307199,304268,303991,306336,324623,304388,304395,304150,303883],"categories-v2":[308500,310461,309438,308988,308984,308481,312255,259620,310796,308830,308992,308833,310155,308495,308813,308745,308478,309603,310245,259483,308515,312199,309177,308752,308782,309434,308476],"coauthors":[340238],"recommended_recipes":[{"post_title":"Grandma's Sour Cream Raisin 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Cake","post_link":"\/recipes\/mom-s-citrus-buttermilk-cake\/","post_image":"\/wp-content\/uploads\/0001\/01\/Mom-s-Citrus-Buttermilk-Cake_EXPS_HCA18_42073_B08_25_3b.jpg"},{"post_title":"Pink Lemonade Pie","post_link":"\/recipes\/pink-lemonade-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pink-Lemonade-Pie_exps24969_CW10495B03_31_1c_RMS.jpg"},{"post_title":"Grandma Pietz's Cranberry Cake Pudding","post_link":"\/recipes\/grandma-pietz-s-cranberry-cake-pudding\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps179194_TH143193C04_23_3b.jpg"},{"post_title":"Lemon Pie","post_link":"\/recipes\/lemon-pie-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Best-Lemon-Pie_EXPS_FT23_198915_JR_1208_5.jpg"},{"post_title":"Mom-Mom Bessie's Coconut Molasses Pie","post_link":"\/recipes\/mom-mom-bessie-s-coconut-molasses-pie\/","post_image":"\/wp-content\/uploads\/0001\/01\/Mom-Mom-Bessie-s-Coconut-Molasses-Pie_EXPS_TOHAM20_236220_E11_12_1b.jpg"},{"post_title":"Mom's Tamale 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Cake","post_link":"\/recipes\/grandma-s-lemon-poppy-seed-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grandma-s-Lemon-Poppy-Seed-Cake_exps50454_TH1999634A10_01_7bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mom-s-Lemon-Custard-Pie_EXPS_TOHD24_4516_JuliaHartbeck_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-lemon-custard-pie\/","name":"Lemon Custard Pie","datePublished":"2018-01-01","dateModified":"2024-07-29","prepTime":"PT20M","cookTime":"PT60M","totalTime":"PT01H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_4516_JuliaHartbeck.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This dreamy lemon custard pie features a delicate, almost mousse-like filling, thanks to the genius addition of whipped egg whites.","recipeIngredient":["Dough for single-crust pie","1 cup sugar","1 tablespoon butter, softened","2 large eggs, separated","1 cup whole milk","3 tablespoons all-purpose flour","1\/8 teaspoon salt","1\/4 cup lemon juice","2 teaspoons grated lemon zest","Optional: Whipped cream, lemon slices and fresh mint"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 325\u00b0. On a lightly floured surface, roll dough to a 1\/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1\/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling."},{"@type":"HowToStep","text":"In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture."},{"@type":"HowToStep","text":"Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Christabel Lobo"}],"nutrition":{"@type":"NutritionInformation","calories":" 315 calories","fatContent":"14g fat (9g saturated fat)","cholesterolContent":"37mg cholesterol","sodiumContent":"217mg sodium","carbohydrateContent":"45g carbohydrate (27g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.612245,"reviewCount":49,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joan266"},"reviewBody":"<p>I used what I had at the time. Key limes, egg yolks, one whole egg, cream and two percent milk. I think the issue people are having with this recipe is the use of poor quality milk. Often the ultra pasteurized milk available today does not behave in cooking applications. Also, depending upon the butter fat percentage in a custard, each baking time and internal temperature will be different. I used the classical method of a knife coming clean in the center to determine doneness. Oh, and I did do a blind bake.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Micki004"},"reviewBody":"<p>I cooked this pie today and it is delicious. My husband is in there now getting his second piece and saying it\u2019s delicious. Not sure why it did not turn out for others. Mine looked just like the picture. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary4824"},"reviewBody":"<p>Sadly, this did not work for me. After reading reviews about underdone pie baked as written in the recipe, I cooked the pie at 350 degrees for 1 hour and it still was not done in the middle. Tossed it in the trash. At least the creatures at the dump will enjoy my wasted resources.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"normajean70"},"reviewBody":"After seeing this in the list of pies for the holidays I knew I had to try it, because it sounded like one my Aunt Sara used to make when we visited when I was young,  (very young) I'm 71 now. So off to the kitchen I went , and followed it every step of the way. It's cooling now and it smells heavenly in here. Wish I had more lemons and I would have made 2.It's cooled down to room temp. that's all I need for a small taste, it tastes like I remember. Thank you for whisking time back for me. This goes in my keeper file.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SarahLewis"},"reviewBody":"I wanted a lemon custard, not a lemon custard pie, so I made the recipe as written up to the point of putting it into the pie crust, other than adding another TBS of butter and a bit more zest and juice.  I used a baking pan that was 3\" high and put it into a hot water bath for 50 minutes.  Yummy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pickletrish"},"reviewBody":"Fantastic pie !!  I have been making 2  every Friday night for the restaurant and they are sold out by 6:30pm. Thanks for sharing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"thomamp33"},"reviewBody":"This is my great grandmother's Lemon Sponge Pie recipe...if you want to boost the lemon flavor, increase the amount of lemon zest, and sub the milk with buttermilk. You won't be sorry!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"phassett"},"reviewBody":"My grandmother made this when my mother was growing up but never got the recipe.   She was so excited to find it in a Wonan's Day magazine when I was a growing up.  I kept her recipe and family lives up and am looking forward to passing it on to my daughter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Wolfpax4"},"reviewBody":"Delicious! I have now substituted this recipe for the standard lemon meringue pie filling recipe, which can be runny sometimes. This recipe has the same tang but holds together until the last piece is eaten, and doesn\u2019t get weepy. Once baked and slightly cooled, I top the pie with meringue and bake again just until the meringue has evenly browned. It\u2019s fantastic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dfordham"},"reviewBody":"Yep....this is a \"keeper\" recipe!!! Glad to see the hint about using 1\/2 teaspoon lemon extract in lieu of lemon zest....all the other ingredients I usually have on hand but don't always have a lemon. (BTW...I used bottled lemon juice...we always have that). Love recipes I can thow together and not have to run to the store!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sue"},"reviewBody":"Ive been looking for this recipe for years. I knew it was a lemon pie but didnt think of it being custard. My mom used to make it and I'd eat almost all of it by myself. If you like sweets add more sugar same with the leon but i love it the way it is.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"saalden"},"reviewBody":"Perfect in every way!. The best Lemon Custard and so easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Judy"},"reviewBody":"Baker beware! You MUST blind bake your crust if you make this recipe. It's not in the directions and I did not. My mistake, I should know better. After the hour (and rotating the pies half way thru) the tops of the pies were brown and the sides and bottom crust were horribly undercooked.  I'm a baker by profession and followed the directions to a T. I sold 4 of these and now have to replace them at N\/C. Also, less sugar and more lemon flavor are needed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dollyken"},"reviewBody":"Sorry, but this was awful.  I am an experienced baker and found this pie not acceptable.  I followed the recipe as it is written.  Not nearly enough lemon flavor.  I used a graham cracker crust and it was not done in the middle, but the rest of the pie was done.  The crust actually got soggy in the middle.  Very disappointing taste and trexture.  I like and use many of your recipes but this one, along with the pie, is going in the trash.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rosebake2016"},"reviewBody":"this is the absolute pie I have ever made!!!  Made for a dinner party and all enjoyed.  I am making it again today but only baking for50 miutes!!!  Thank you","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cheesewoods"},"reviewBody":"Link to Vodka Pie Crust   http:\/\/www.seriouseats.com\/recipes\/2007\/11\/cooks-illustrated-foolproof-pie-dough-recipe.html","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"matteliz"},"reviewBody":"Very easy, economical and citrus-y. I substituted lime for the lemon. The filling separates into 2 layers, an upper fluffy layer and a lower custardy layer. You can see this slightly in the photo. I cut the sugar in 1\/2 and it was still good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"anmornay"},"reviewBody":"I made this pie for my niece's birthday as an extra dessert and everyone who had a slice loved it.  I really enjoyed the flavour.  Would make again and again.  I love lemon","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kathynutt"},"reviewBody":"I made this on Easter for my husband & I and there wasn't much left. Soo Good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"missdc"},"reviewBody":"This pie is absolutely delicious .....needs only more lemon extract or lemon zest.....a keeper for sure!  Also baked for 50 minutes as suggested by others....came out perfect.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amyveekae"},"reviewBody":"not sure if I would say a custard tart, but more lemon self saucing pudding pie! a lemon curd type at the bottom half, and almost like a souffl? on the top half! But for all I know I could of done something wrong haha. But that didn't matter anyway, because it tasted AMAZING!! perfect sweet to lemon balance. definitely recommend and definitely will make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"supersadie"},"reviewBody":"Bizarre recipe. Tablespoon of butter not enough to blend with 1 cup of sugar which in Europe equates to 250g. Similarly when I added the  yolks it all went to crumbs. When I added liquid it just went completely to liquid so I had no faith the adding the whites would help. Well, it's all in the oven now so crossing fingers! Did anyone else find this or have I got some volumes wrong. I have to use a conversion table - you guys all have cups the same size as each other?!! ;)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marci Mayer","givenName":"marci","familyName":"Mayer"},"reviewBody":"This was very yummy, i substituted greek yogurt for milk.  The lemon custard was creamy and delish!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"arneff"},"reviewBody":"My mother used to make something like this, but she put it in custard cups.  Will that work with this recipe?  Will it have to be baked in a water bath if it's in custard cups?  That would work better for me than a pie, but it sounds wonderful either way.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"4516","romance_copy_dek":"This dreamy lemon custard pie features a delicate, almost mousse-like filling, thanks to the genius addition of whipped egg whites.","enhanced_recipe_title":"Mom\\'s Lemon Custard Pie","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dough for single-crust pie","IngredientText":"Dough for single-crust pie"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter, softened","IngredientText":"1 tablespoon butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, <i>separated<\/i>","IngredientText":"2 large eggs, <i>separated<\/i>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup whole milk","IngredientText":"1 cup whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons all-purpose flour","IngredientText":"3 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon salt","IngredientText":"1\/8 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup lemon juice","IngredientText":"1\/4 cup lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons grated lemon zest","IngredientText":"2 teaspoons grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: Whipped cream, lemon slices and fresh mint","IngredientText":"Optional: Whipped cream, lemon slices and fresh mint"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mom-s-Lemon-Custard-Pie_EXPS_TOHD24_4516_JuliaHartbeck_7.jpg","RecipeId":4516,"AttachmentSourceId":null,"AttachmentSource":"Julia Hartbeck for Taste Recipes","PhotoCredit":"Mom's Lemon Custard Pie Recipe photo by Julia Hartbeck for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Mom-s-Lemon-Custard-Pie_EXPS_TOHD24_4516_JuliaHartbeck_7.jpg","ContributorId":null,"Firstname":"Jeannie","Lastname":"Fritson","City":"Kearney","StateDescription":"Nebraska","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 20 min. 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It's a great way to finish off any meal. \u2014Jeannie Fritson, Kearney, Nebraska","og_url":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-lemon-custard-pie\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2024-07-29T23:47:03+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_4516_JuliaHartbeck.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_4516_JuliaHartbeck.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"6 minutes","Written by":"Christabel Lobo"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-lemon-custard-pie\/","url":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-lemon-custard-pie\/","name":"Lemon Custard Pie with Whipped Topping","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-lemon-custard-pie\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-lemon-custard-pie\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_4516_JuliaHartbeck.jpg","datePublished":"2017-09-08T00:00:00+00:00","dateModified":"2024-07-29T23:47:03+00:00","description":"My mother often made this lemon pie back when we were growing up. 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It's a great way to finish off any meal. \u2014Jeannie Fritson, Kearney, Nebraska","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-lemon-custard-pie\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/mom-s-lemon-custard-pie\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-lemon-custard-pie\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_4516_JuliaHartbeck.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_4516_JuliaHartbeck.jpg","width":1200,"height":1200,"caption":"Exps Tohd24 4516 Juliahartbeck"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-lemon-custard-pie\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Dishes &amp; Beverages","item":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"@type":"ListItem","position":5,"name":"Pies","item":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/"},{"@type":"ListItem","position":6,"name":"Custard Pies","item":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/custard-pies\/"},{"@type":"ListItem","position":7,"name":"Lemon Custard Pie"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes &amp; Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-27 15:37:40","action":"draft","terms":[],"taxonomy":"category"},"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/23636"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7061"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=23636"}],"version-history":[{"count":2,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/23636\/revisions"}],"predecessor-version":[{"id":2009807,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/23636\/revisions\/2009807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/2025964"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=23636"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=23636"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=23636"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=23636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}