Mom’s Lemon Custard Pie
Total TimePrep: 20 min. Bake: 1 hour + cooling
Ive been looking for this recipe for years. I knew it was a lemon pie but didnt think of it being custard. My mom used to make it and I'd eat almost all of it by myself. If you like sweets add more sugar same with the leon but i love it the way it is.
Baker beware! You MUST blind bake your crust if you make this recipe. It's not in the directions and I did not. My mistake, I should know better. After the hour (and rotating the pies half way thru) the tops of the pies were brown and the sides and bottom crust were horribly undercooked. I'm a baker by profession and followed the directions to a T. I sold 4 of these and now have to replace them at N/C. Also, less sugar and more lemon flavor are needed.
My grandmother made this when my mother was growing up but never got the recipe. She was so excited to find it in a Wonan's Day magazine when I was a growing up. I kept her recipe and family lives up and am looking forward to passing it on to my daughter.
Delicious! I have now substituted this recipe for the standard lemon meringue pie filling recipe, which can be runny sometimes. This recipe has the same tang but holds together until the last piece is eaten, and doesn’t get weepy. Once baked and slightly cooled, I top the pie with meringue and bake again just until the meringue has evenly browned. It’s fantastic!
I wanted a lemon custard, not a lemon custard pie, so I made the recipe as written up to the point of putting it into the pie crust, other than adding another TBS of butter and a bit more zest and juice. I used a baking pan that was 3" high and put it into a hot water bath for 50 minutes. Yummy.
Amazing refreshingly light lemon pie. I made it with a homemade crust and this was the perfect summer dessert! It was great warm, room temp or cold.
Wasn't bad. Was very favorable, east to make and I had all the ingredients already but the pie crust. Will make again but next time I will try lime.
This is my great grandmother's Lemon Sponge Pie recipe...if you want to boost the lemon flavor, increase the amount of lemon zest, and sub the milk with buttermilk. You won't be sorry!
Yep....this is a "keeper" recipe!!! Glad to see the hint about using 1/2 teaspoon lemon extract in lieu of lemon zest....all the other ingredients I usually have on hand but don't always have a lemon. (BTW...I used bottled lemon juice...we always have that). Love recipes I can thow together and not have to run to the store!
After seeing this in the list of pies for the holidays I knew I had to try it, because it sounded like one my Aunt Sara used to make when we visited when I was young, (very young) I'm 71 now. So off to the kitchen I went , and followed it every step of the way. It's cooling now and it smells heavenly in here. Wish I had more lemons and I would have made 2.It's cooled down to room temp. that's all I need for a small taste, it tastes like I remember. Thank you for whisking time back for me. This goes in my keeper file.