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Grandma’s Lemon Custard Pie with Lemon Curd Topping is a creamy lightly lemon custard pie with a nice tart lemon curd topping. And a pretty easy to make pie as well. This dessert is a keeper, just like Grandma said it would be!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Grandmas’ recipes
Some of my friends and I got together and thought we would share some of our Grandmas’ recipes.
Make sure you scroll down to see all the delicious and amazing recipes from our Grandmas!
Handwritten cookbooks
You know, this was a lot of fun for me.
I went back and did a little research before working on my recipe.
Back before I wrote a blog, I use to make recipe books by hand. There was a new one every Christmas, for maybe 4 or 5 years in a row.
One of those books I dedicated to my family’s recipes.
Looking through those books inspired me to share some of those recipes. Take a look back at my Skinny Potato and Onion Bake (one of my favorites!), and my mom’s Creamy Chicken Pimento Spread and Crescent Chicken Squares.
Recipe Notes
This is a simple custard pie, with a light lemony flavor.
I like to just pour the filling into the uncooked pie crust and bake it all together. I prefer a little bit of a pie soaked crust.
But, if you prefer to pre-bake the crust, and get a crisper crust, please feel free.
The topping is a old fashioned simple lemon curd, the kind Granny used to make.
While you’re cooking it, it may develop little lumps, that’s ok, they’ll work themselves out as it cooks.
The food coloring in the lemon curd is totally optional. It makes a nice beautiful yellow color. I’ve used it in all my pictures of this pie.
More great desserts
I’m a big fan of desserts, especially lemon desserts. If you are too, be sure to check out my Lemon Tart, you could top it with some roasted strawberry topping or roasted raspberry sauce. Coconut custard pie is another old fashioned house favorite!
If you ever find yourself with leftover cream after making these desserts, here are some ideas of what to do with leftover cream.
Check out all the delicious recipes from our Grandmas:
- Grandma’s War Time Peanut Drop Cookies from Lovefoodies
- Granny’s Ooey Gooey Oatmeal Bars from Who Needs A Cape?
- Grandma’s Light-as-a-Feather Doughnut Recipe from Blessed Beyond Crazy
- Granny Gertrude’s Blueberry Rice Pudding from Hot Eats and Cool Reads
- Grandma’s Chocolate Mayonnaise Cake from Savory Experiments
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Grandma’s Lemon Custard Pie with Lemon Curd Topping Recipe
Grandma’s Lemon Custard Pie with Lemon Curd Topping
Ingredients
Lemon Custard Pie:
- 2 cups whole milk
- 3 large eggs
- 3 large egg yolks
- ½ cup sugar
- 1 teaspoon lemon extract
- 1/8 teaspoon fine grain salt
- 1 homemade or store-bought Pie Crust in a deep dish pie pan unbaked
Lemon Curd Topping:
- ½ cup + 2 tablespoons granulated sugar divided use
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup + 2 tablespoons water
- 1 tablespoon butter
- 1 teaspoon grated lemon zest
- 2 to 3 drops yellow food coloring optional
- ¼ cup freshly squeezed lemon juice
Instructions
- Preheat oven to 325° F.
- Pour the milk in a small saucepan, and over a medium heat, bring to a simmer.
- While the milk is heating, whisk the eggs, egg yolks, sugar, lemon extract, and salt together in a large bowl, and gradually add the hot milk to the egg mixture, stirring constantly. Pour the custard into the prepared pie crust.
- Bake, about 25-35 minutes, or until the center of the custard is set, but still jiggles a bit, like gelatin. Remove from oven and let cool completely on a cooling rack, then refrigerate. Once the pie is cold, begin the lemon curd topping.
- For lemon curd topping, combine ½ cup granulated sugar, cornstarch, and salt, and water in a small saucepan, stirring until smooth. Bring mixture to a boil over medium-high heat. Reduce heat, and add the remaining 2 tablespoons sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove sugar mixture from heat, and stir in butter, lemon zest, and food coloring, if using until butter is melted. Gently stir in lemon juice. Let lemon curd cool to room temperature, about ½ hour. Pour lemon curd topping over cooled custard pie. Refrigerate overnight.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Terri Slocumb
This pie looks great. Tried the recipe though and the custard would not set at 325 degrees. Is that really the correct temperature? It did set at 350 degrees. I can’t wait to add the lemon curd. Thank you for sharing.
Debi
Terri, yes, I bake it at 325 degrees. That’s what’s always worked for me. The pie continues to set after it has been taken out of the oven as well. You are welcome for the recipe. Hope you love it.
Bradley
I had trouble getting the custard to set at 325°. Ended up baking it for about 45 minutes before it finally set properly.
Also, it’s not clear to me why the instructions say to wait till the pie has cooled before starting the topping. Why not start it right away?
Debi
Bradley, I’m sorry that you had to bake yours 10 minutes longer than the recipe says. And remember, all ovens are different, with different hot spots and cold spots. Some run a bit fast, while others a bit slow. The instructions have you add the lemon curd to the cooled pie so that the cooled pie helps the lemon curd set properly.
Christine Krueger
Made this pie! Tweaked a tiny bit. I added lemon zest to the custard and fresh raspberries on top. It was delicious!
Tova
Would it be possible to substitute agave for the cane sugar? if not what can I use instead of cane sugar?
Debi
Tova, thank you for the question. I’m pretty traditional in my baking and don’t experiment much with low carb baking or baking products, so I can’t tell you this will work with any changes. I made this recipe multiple times checking that it worked with these ingredients. If you would like to try changing it, just know that I don’t know how it will come out, but would love to hear back.
I did a quick internet search and came up with some guidelines you may want to consider. Because agave is sweeter than cane sugar, use less of it. Use 2/3 cup of agave in place of 1 cup of white sugar in recipes, and reduce other liquid in a recipe by 1/4 to 1/3 cup; because using agave may over-brown baked goods, decrease the oven temperature by 25°F, and increase the baking time slightly.
Agave syrup is a brown liquid, and will probably change the color of the pie if you use it.
As for other substitutes, beet sugar, coconut sugar (also has a darker color), stevia, xylitol, and sucralose can also be used as substitutes.
I’m generally not a fan of making a recipe fit what ingredients you have or want, but rather finding a recipe that is already what you want. So, if you’re looking for low carb desserts, another website like https://bobbiskozykitchen.com/ or https://thebigmansworld.com/ or https://www.wholesomeyum.com/ might be better for you. By the way, these are all friends of mine, and I have tried many of their recipes and they are all great!