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.
lemon custard pie, lemon pie recipe, pastry
heaping teaspoons of flour
of lemon extract
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.
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