Lemon Custard Pie Recipes

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Mom's Lemon Custard Pie image

My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. -Jeannie Fritson, Kearney, Nebraska

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10



Lemon Custard Pie image

Recipe From epicurious.com

Provided by Gina Marie Miraglia Eriquez

Categories     Milk/Cream     Food Processor     Egg     Dessert     Bake     Thanksgiving     Lemon     Lemon Juice     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14



Lemon Blueberry Custard Pie image

Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!

Recipe From allrecipes.com

Provided by M. Parker

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10



Old Fashioned Lemon Pie image

This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.

Recipe From allrecipes.com

Provided by Pat

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11



Lemon Custard Freezer Pie image

Not too sweet, but not too sour either, this lemon custard freezer pie makes a very light and refreshing dessert. Serve with fresh whipped cream.

Recipe From allrecipes.com

Provided by ashleyforavon

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 9h

Yield 8

Number Of Ingredients 9



Lemon Custard Pie image

This lemon custard pie with meringue topping is a great dessert after a meal with seafood.

Recipe From allrecipes.com

Provided by Timothy

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10



Lemon-Basil Custard Pie with Red Berries image

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 10h45m

Number Of Ingredients 16



Using zucchini was always a challenge at hom in PA Dutch country. This delightful dessert pie has a tropical flair! Don't let the ingredient list scare you away. I have served this to people who don't like squash and they never know if you don't tell them. If using zucchini squash, peel the green first for the best disguise.

Recipe From food.com

Provided by luvinlif2k

Categories     Dessert

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9



Lemon Custard Pies image

Recipe From epicurious.com

Categories     Food Processor     Citrus     Dessert     Bake     Thanksgiving     Lemon     Fall     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 pies or 16 servings

Number Of Ingredients 19

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  • Make the crust: Preheat the oven to 350˚ F. Pulse the saltines, coconut, sugar and salt in a food processor until finely ground. Add the butter and continue to pulse until the crumbs begin to clump together. Press the mixture into the bottom and up the sides of a 9-inch pie plate (the crust will be thick). Bake until the crust is browned around the edges and lightly browned on the bottom, 15 to 18 minutes. Remove to a rack and let cool slightly.
  • Make the filling: Remove the peel from 1 lemon using a vegetable peeler, removing just the peel and not the pith. Transfer the peel to a food processor. Remove the peel from the other lemon and discard the peel. Cut off the white pith from both lemons; chop the flesh, removing any seeds, and add the flesh to the food processor along with the condensed milk. Puree, scraping down the sides. Add the egg yolks and process until combined. Strain the filling through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Pour over the crust and gently wiggle to distribute the filling. Bake until the filling is set but still slightly wiggly, about 20 minutes. Transfer to the rack and let cool 1 hour, then refrigerate until chilled, at least 3 hours.
  • Just before serving, make the topping: Beat the heavy cream and sugar in a bowl with a mixer on medium speed until medium peaks form. Serve with the pie.
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