Lemon Custard Pie

Introduction

Lemon Custard Pie uses 4 eggs, lemon juice, milk, and flour to bake into a pie with a soft custard center and a firmer base. It takes about 1 hour start to finish and works well when you need a simple dessert that can be served warm with ice cream or chilled straight from the fridge.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4

Ingredients

• 4 eggs
• ½ cup lemon juice
• 1⅔ cup milk
• 1 cup plain flour
• ½ cup white granulated sugar
• 1 cup shredded coconut (optional)

Instructions

1. Preheat oven to 190°C (375°F).
2. Whisk all ingredients until thoroughly mixed. The optimal method is to whisk the wet ingredients first and slowly add the dry ingredients while whisking slowly.
3. Pour into greased baking dish.
4. Bake until an inserted skewer comes out clean. It should take at least 45 minutes.
5. Serve hot or cold with ice cream.

Variations

• Omit the 1 cup shredded coconut (optional) if you want a smoother custard and a cleaner slice.
• Replace ½ cup lemon juice with the same amount of lime juice for a sharper, slightly more bitter citrus flavor.
• Swap 1 cup milk for full-fat coconut milk if you want a richer pie with more coconut flavor; the texture will be a little denser.
• Use a gluten-free plain flour blend in place of 1 cup plain flour to make the pie gluten-free; expect a slightly softer set.
• Reduce ½ cup white granulated sugar slightly if you want a more tart lemon profile rather than a sweeter custard.

Tips for Success

• Follow the mixing method in step 2 and add the dry ingredients slowly so the plain flour does not form lumps.
• Grease the baking dish thoroughly before pouring in the batter, because the custard can stick around the edges.
• Start checking near the 45-minute mark, but rely on the cue in step 4: the pie is done when an inserted skewer comes out clean.
• If you use the shredded coconut, expect a little more texture throughout the pie and a slightly more pronounced top layer.
• For cleaner slices, cool the pie fully before serving cold; the custard firms up as it sits.

Storage and Reheating

Store leftovers in an airtight container or cover the baking dish tightly and refrigerate for up to 3 days. This pie does not freeze well; the custard can separate and turn watery when thawed.

To reheat, warm individual slices in the microwave in short bursts of 15 to 20 seconds, or place the dish in a 160°C oven until just heated through. You can also serve it cold straight from the fridge.

FAQ

Can you leave out the coconut?

Yes. The pie will still set properly, and the finished texture will be smoother and more custard-like.

Can you use bottled lemon juice?

Yes, if that is what you have. Fresh lemon juice gives a brighter flavor, but bottled juice will still work in the custard.

What kind of baking dish should you use?

Use a greased pie dish or a similarly sized shallow baking dish that holds the batter without filling it to the top. A deeper dish may need more baking time.

Can you make this dairy-free?

You can replace the milk with an unsweetened plant milk or coconut milk. The pie will still bake, but the custard may set a little softer depending on the substitute.