Lemon Custard Pie
A delicate and creamy lemon custard pie with a buttery graham cracker crust. This classic dessert features a silky smooth citrus filling made with fresh lemon juice and zest, nestled in a sweet graham cracker base.
Ingredients
- •1¼ cups graham cracker crumbs
- •3 tablespoons sugar
- •5 tablespoons unsalted butter
- •1 cup sugar
- •10 strips lemon zest
- •¼ cup water
- •¾ cup heavy cream
- •⅛ teaspoon salt
- •5 large eggs
- •½ cup fresh lemon juice
- •1 piece pie plate
- •1 serving whipped cream
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle. Lightly butter pie plate.
5 min
- 2.
Stir together all crust ingredients, then press onto bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool completely, about 45 minutes.
60 min
- 3.
Reduce oven temperature to 325°F.
2 min
- 4.
Pulse sugar and zest in a food processor until zest is finely chopped, then transfer to a small heavy saucepan with water. Bring to a boil over medium heat, stirring until sugar has dissolved, then boil, without stirring, 5 minutes. Stir in cream and salt, then cook until hot (do not let boil).
15 min
- 5.
Whisk eggs in a large bowl. Add hot cream mixture in a slow stream, whisking constantly, then whisk in lemon juice.
5 min
- 6.
Strain custard through a fine sieve into another bowl, then pour into crust.
5 min
- 7.
Bake until filling is set 2 inches from edge but center is still wobbly, 25 to 30 minutes. Cool completely (filling will continue to set as it cools).
150 min
