Grandma’s Lemon Custard Pie with Lemon Curd Topping

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

4.80 from 44 votes

Grandma’s Lemon Custard Pie with Lemon Curd Topping

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.

Course Dessert

Cuisine American

Keyword lemon, lemon curd, pie

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 270kcal

Author Debi

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