Lemon Custard Pie

5 from 3 votes

Imagine combining the best parts of lemon meringue pie and creme brulee. The result would be this mouthwatering Lemon Custard Pie - a perfect dessert.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

parchment paper

Ingredients

9 inch pie crust
6 large eggs slightly beaten
1 1/2 cups granulated sugar
2 tablespoons lemon zest one lemon usually gives 1 tablespoon
3/4 cup lemon juice
3 1/2 teaspoons orange juice
2/3 cup heavy cream
1 tablespoon sugar optional

Instructions

Line a 9 inch pie pan with the 9 inch pie crust and fork the edge of the crust. Line the crust with a parchment round or a paper coffee filter and add pie weights, dry rice, dried beans to fill the crust about 2/3 full. Bake in a preheated 375°F oven for 20 minutes.
Stir 6 large eggs and 1 1/2 cups granulated sugar together. Add 2 tablespoons lemon zest, 3/4 cup lemon juice, and 3 1/2 teaspoons orange juice. Add 2/3 cup heavy cream and stir to combine.
Pour liquid into parbaked pastry shell and bake at 300°F for about 50 minutes until the center looks set.
Allow to cool to room temperature on cooling rack and store in refrigerator.
Optional: Brûlée the top. Sprinkle an even layer of 1 tablespoon sugar over the chilled pie and use a kitchen torch (or broiler) to melt and caramelize the sugar until golden and crisp

Notes

If pie will be entirely consumed, use a butter pie crust. If you plan on storing it in the refrigerator, you should use an oil based pie crust so that it is easier to slice.

Nutrition