Lemon Custard Pie

Name: Lemon Custard Pie
Total time: 4 h 2 min
Yield: 8 servings
Ingredients: 1¼ cups graham cracker crumbs; 3 tablespoons sugar; 5 tablespoons unsalted butter; 1 cup sugar; 10 strips lemon zest; ¼ cup water; ¾ cup heavy cream; ⅛ teaspoon salt; 5 large eggs; ½ cup fresh lemon juice; 1 piece pie plate; 1 serving whipped cream

A delicate and creamy lemon custard pie with a buttery graham cracker crust. This classic dessert features a silky smooth citrus filling made with fresh lemon juice and zest, nestled in a sweet graham cracker base.

8 servings

4 hr 2 min

Published October 4, 2025

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Ingredients

•1¼ cups graham cracker crumbs
•3 tablespoons sugar
•5 tablespoons unsalted butter
•1 cup sugar
•10 strips lemon zest
•¼ cup water
•¾ cup heavy cream
•⅛ teaspoon salt
•5 large eggs
•½ cup fresh lemon juice
•1 piece pie plate
•1 serving whipped cream

Cooking Instructions

1.
Preheat oven to 350°F with rack in middle. Lightly butter pie plate.
5 min
2.
Stir together all crust ingredients, then press onto bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool completely, about 45 minutes.
60 min
3.
Reduce oven temperature to 325°F.
2 min
4.
Pulse sugar and zest in a food processor until zest is finely chopped, then transfer to a small heavy saucepan with water. Bring to a boil over medium heat, stirring until sugar has dissolved, then boil, without stirring, 5 minutes. Stir in cream and salt, then cook until hot (do not let boil).
15 min
5.
Whisk eggs in a large bowl. Add hot cream mixture in a slow stream, whisking constantly, then whisk in lemon juice.
5 min
6.
Strain custard through a fine sieve into another bowl, then pour into crust.
5 min
7.
Bake until filling is set 2 inches from edge but center is still wobbly, 25 to 30 minutes. Cool completely (filling will continue to set as it cools).
150 min

Cooking Instructions

Preheat oven to 350°F with rack in middle. Lightly butter pie plate.

5 min

Stir together all crust ingredients, then press onto bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool completely, about 45 minutes.

60 min

Reduce oven temperature to 325°F.

2 min

Pulse sugar and zest in a food processor until zest is finely chopped, then transfer to a small heavy saucepan with water. Bring to a boil over medium heat, stirring until sugar has dissolved, then boil, without stirring, 5 minutes. Stir in cream and salt, then cook until hot (do not let boil).

15 min

Whisk eggs in a large bowl. Add hot cream mixture in a slow stream, whisking constantly, then whisk in lemon juice.

5 min

Strain custard through a fine sieve into another bowl, then pour into crust.

5 min

Bake until filling is set 2 inches from edge but center is still wobbly, 25 to 30 minutes. Cool completely (filling will continue to set as it cools).

150 min