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Mom’s Lemon Custard Pie

Total Time

Prep: 20 min. Bake: 1 hour + cooling

Makes

8 servings

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
Mom's Lemon Custard Pie Recipe photo by Taste of Home

Ingredients

  • Dough for single-crust pie
  • 1 cup sugar
  • 1 tablespoon butter, softened
  • 2 large eggs, separated
  • 1 cup whole milk
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon zest
  • Optional: Whipped cream, lemon slices and fresh mint

Directions

  1. Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
  3. Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.
Dough for single-crust pie
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 315 calories, 14g fat (9g saturated fat), 37mg cholesterol, 217mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 4g protein.

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