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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!

a slice of lemon custard pie on a plate in front of the whole pie in the background. — Don’t forget to pin this recipe!

We appreciate your support

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.

Grandma’s Lemon Custard Pie - the whole pie that hasn't been cut into yet garnished with lemon zest

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!

Grandma’s Lemon Custard Pie close up picture with the curd layer visible straight onto the slice

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.

Grandma’s Lemon Custard Pie a slice of pie garnished with lemon slices served next to the whole pie and some whole lemons

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.

Grandma’s Lemon Custard Pie with Lemon Curd Topping - Grandma's Favorite Recipes Collage — Pin Granny’s collection!

Check out all the delicious recipes from our Grandmas:

Grandma’s War Time Peanut Drop Cookies from Lovefoodies
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

a slice of pie on a white plate in front of the whole pie, slices of lemon on the plate.

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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 long pin for Pinterest

Grandma’s Lemon Custard Pie with Lemon Curd Topping Recipe

Grandma’s Lemon Custard Pie with Lemon Curd Topping

Debi

This creamy Lemon Custard Pie features a silky baked custard filling in a flaky pie crust topped with a bright lemon glaze-style topping. It’s an old-fashioned dessert with smooth texture and fresh citrus flavor that’s perfect for spring, Easter, or summer gatherings.

4.80 from 44 votes

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Dessert

Cuisine American

Servings servings

Calories 270 kcal

Ingredients

Lemon Custard Pie:

2 cups whole milk
3 large eggs
3 large egg yolks
½ cup granulated sugar
1 teaspoon lemon extract
1/8 teaspoon fine grain salt
1 unbaked deep-dish pie crust (homemade or store-bought)

Lemon Curd Topping:

½ cup + 2 tablespoons granulated sugar divided use
3 tablespoons cornstarch
¼ teaspoon fine grain salt
½ cup + 2 tablespoons water
1 tablespoon unsalted butter
1 teaspoon grated lemon zest
2 to 3 drops yellow food coloring optional
¼ cup freshly squeezed lemon juice

Instructions

Make pie

Preheat oven to 325° F.
Place the unbaked pie crust into a deep-dish 9-inch pie plate. Crimp edges as desired and refrigerate while preparing the filling.
1 unbaked deep-dish pie crust
In a small saucepan over medium heat, warm the milk until steaming and just beginning to simmer. Do not boil.
2 cups whole milk
In a large mixing bowl, whisk together the eggs,egg yolks, sugar, lemon extract, and salt until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour the custard mixture into the prepared pie crust.
3 large eggs, 3 large egg yolks, ½ cup granulated sugar, 1 teaspoon lemon extract, 1/8 teaspoon fine grain salt, 1 unbaked deep-dish pie crust
Bake for 35-50 minutes, checking beginning at 35 minutes for doneness, or until the edges are set and the center still has a slight jiggle similar to gelatin. Remove from oven and cool completely on a wire rack. Refrigerate until fully chilled before adding the topping. Once the pie is cold, begin the lemon curd topping.

For lemon curd topping

Ina small saucepan, whisk together ½ cup sugar, cornstarch, salt, and water until smooth. Bring mixture to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low and stir in the remaining 2 tablespoons sugar. Continue cooking and stirring until thickened and bubbly, about 2 minutes.
½ cup + 2 tablespoons granulated sugar, 3 tablespoons cornstarch, ¼ teaspoon fine grain salt, ½ cup + 2 tablespoons water
Remove from heat and stir in butter,lemon zest, and food coloring, if using, until butter is melted. Gently stir in the lemon juice until fully incorporated. Let the topping cool to room temperature, about 30 minutes. Spread the lemon topping evenly over the chilled custard pie. Refrigerate overnight before slicing and serving.
1 tablespoon unsalted butter, 1 teaspoon grated lemon zest, 2 to 3 drops yellow food coloring, ¼ cup freshly squeezed lemon juice

Notes

But, if you prefer to pre-bake the crust, and get a crisper crust, please feel free.

A 9-inch deep-dish pie plate is recommended. Chilling the crust before baking helps reduce shrinkage.

For stronger lemon flavor, add 1 teaspoon fresh lemon zest to the custard filling.

Do not boil the milk.

Tempering the eggs slowly prevents scrambling.

Fresh lemon juice provides the best flavor.

The pie should still slightly jiggle in the center when removed from the oven. The center should not look liquid. A knife inserted near the edge should come out mostly clean. The pie will continue setting as it cools.

Overnight chilling gives the cleanest slices. Because this pie has a topping added later, fully chilling the custard before topping is especially important so the layers stay distinct.

Store covered in the refrigerator for up to 4 days.

Nutrition

Calories: 270kcalCarbohydrates: 36gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 116mgSodium: 220mgPotassium: 117mgFiber: 1gSugar: 23gVitamin A: 264IUVitamin C: 3mgCalcium: 76mgIron: 1mg

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.

Keyword lemon, lemon curd, pie

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

Comments

Mary

February 22, 2018 at 9:29 am

This is good and grandma recipes are always the BEST! Cooked perfectly.
Linda Wiseman

February 22, 2018 at 9:58 am

Lemon is always a favorite flavor and this recipe is simply amazing!
Jessica

February 22, 2018 at 8:54 pm

I think this is the best tasting lemon pie I’ve ever had! perfect for summertime!
Carolyn

February 23, 2018 at 6:55 pm

I love lemon desserts!
Lori Vachon

February 25, 2018 at 8:53 am

Lemon is definitey one of my favorite flavors in desserts, this is amazingly delicious!
Sheena

February 25, 2018 at 10:03 am

I love custard and lemon, so this pie is a match made in heaven! Delicious!
Julie Menghini

March 8, 2019 at 8:37 am

What a beautiful pie! We love lemon curd and this is the perfect dessert for our Easter table! I love old family recipes and can’t wait to dive into the rest of them!
Sandra

March 8, 2019 at 6:41 pm

Lemon curd and lemon custard? Grandma knows how to make a delicious pie! My mom just gave me tons of fresh lemons ao I used them in this easy pie. Thanks
Lisa

March 9, 2019 at 8:57 am

I love lemon cream pie and the homemade lemon curd makes it even better!
kylee

March 10, 2019 at 11:32 am

We loved this – my son said it was like sunshine! Thanks for a great recipe.
Jennifer Stewart

March 10, 2019 at 2:14 pm

Lip smacking goodness right here! We do get the best recipes handed down to us.
michele

March 10, 2019 at 2:51 pm

Our lemon tree was overabundant so I whipped this up yesterday. Three of us pretty much demolished it in 24 hours… so so good!
Brandi Burgess

March 12, 2019 at 10:16 am

This is lemon heaven right here!!!!!
Deb

March 13, 2019 at 11:44 am

Grandma’s recipes are the BEST! I can’t wait to try this with all of the lemons I have!!!
Deanna

March 26, 2019 at 5:25 pm

I love anything lemon! This lemon pie is tops on my list!
Darlene Record

July 27, 2019 at 1:33 pm

This is by far the most delicious lemon custard pie ever!!! Made it a few times, and it is a bomb for flavor!! I’m making it again today because it is my birthday choice for dessert!!!
Kate

March 7, 2020 at 3:01 pm

My hubby made this for me for my birthday, and it was delicious!! He will definitely be making it again!
Brenda Dalton

June 6, 2020 at 10:55 am

The pie was delish and came out exactly perfect! Thank you. My first lemon custard pie!
Terri Slocumb

August 1, 2020 at 10:54 pm

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

August 2, 2020 at 6:05 am

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.

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