Lemon custard pie is one of the easiest and most delicious pie recipes you might ever run across. My pie happens to elevate egg custard goodness by replacing nutmeg with an influx of lemon flavoring that gives this dessert an incredible change of pace with its delectable, sweet lemon smoothness.
Some custard pies advise scalding the milk. However, my pie recipe skips that unnecessary step. Instead, I just mix all the ingredients together with the exception of my lemon extract and cook until only slightly thickened. Before pouring in my waiting pie shell, I stir in the lemon extract. What could be simpler?
If you love lemon pies, I hope that you give my lemon meringue pie recipe a try as well. My version is not overly tart or sweet, but just right in between. I really do get a lot of compliments every time that I serve it.
Lemon Custard Pie
4 large eggs
½ cups of sugar
3 cups of milk
2 heaping teaspoons of flour
1/8 teaspoon of salt
2 teaspoons of lemon extract
1 unbaked 10-inch pie shell (try my oil pie crust)
Beat the eggs, sugar, milk, salt, and flour with a whisk until smooth before pouring into a pot to slightly thicken.
Add the lemon extract after removing the cooked mixture from the heat.
Pour into an unbaked pie shell. The easiest foolproof method is to use my oil pie crust recipe. Trust me, but this is the only pie crust recipe I use because it makes the best crust.
Bake the filled pie for 10 minutes at 450-degrees before lowering the oven temperature for 350-degrees for an additional 30 minutes.
Use a toothpick, slender knife or a cake tester to tell if anything sticks determining if this lemon pie is done.
Refrigerate the pie in a covered container before serving.
ENJOY!
This easy pie elevates egg custard goodness by replacing nutmeg with an influx of lemon flavoring that gives this dessert an incredible change of pace with its delectable sweet lemon smoothness.
- 4 large eggs
- ½ cups of sugar
- 3 cups of milk
- 2 heaping teaspoons of flour
- 1/8 teaspoon of salt
- 2 teaspoons of lemon extract
- 1 unbaked 10-inch pie shell try my oil pie crust
-
Beat the eggs, sugar, milk, salt, and flour with a whisk until smooth before pouring into a pot to slightly thicken.
-
Add the lemon extract after removing the cooked mixture from the heat.
-
Pour into an unbaked pie shell. The easiest foolproof method is to use my oil pie crust recipe. Trust me, but this is the only pie crust recipe I use because it makes the best crust.
-
Bake the filled pie for 10 minutes at 450-degrees before lowering the oven temperature for 350-degrees for an additional 30 minutes.
-
Use a toothpick, slender knife or a cake tester to tell if anything sticks determining if this lemon custard pie is done.
-
Refrigerate the lemon custard pie in a covered container before serving.
-
ENJOY!
