Lemon Pie with Silky Custard Filling

Ingredients

• 2 lemons Lemon (Zest only the yellow part; juice freshly squeezed)
• 1 large egg Egg (Room temperature)
• 0.25 cup Granulated Sugar (For custard)
• 1 tablespoon Granulated Sugar (For milk to prevent scorching)
• 1 pinch Salt (For custard and batter)
• 0.25 cup Cornstarch (Or substitute with all‑purpose flour)
• 3 tablespoons Lemon Juice (Added to custard mixture)
• 1 cup Milk (Whole milk preferred)
• 3 large eggs Egg (Room temperature)
• 0.5 cup Granulated Sugar (For batter sweetness)
• 0.25 cup Plain Yogurt (Regular plain yogurt)
• 3 tablespoons Lemon Juice (Remaining fresh lemon juice for batter)
• 0.25 cup Unsalted Butter (Half a stick, melted but not hot)
• 1.5 cups All-Purpose Flour (Sifted)
• 1 teaspoon Baking Powder
• 1 tablespoon Powdered Sugar (For garnish)

Instructions

1. Zest and Juice Lemons

   Zest the lemons, making sure to grate only the yellow part of the peel. Then cut the lemons in half and squeeze out all the juice using a citrus juicer or by hand.

   Time: PT5M

2. Make Custard Base

   In a clean bowl whisk together 1 egg, ¼ cup granulated sugar, a pinch of salt, ¼ cup cornstarch (or flour), and 3 tbsp lemon juice until smooth.

   Time: PT4M

3. Heat Milk

   Place 1 cup milk and 1 tbsp sugar in a saucepan. Warm over medium heat, stirring gently, until tiny bubbles form around the edges.

   Time: PT5M

4. Temper Egg Mixture

   Remove the saucepan from heat and slowly pour the hot milk into the egg mixture in a thin stream while whisking continuously to avoid curdling.

   Time: PT3M

5. Cook Custard

   Return the combined mixture to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens enough to coat the back of a spoon.

   Time: PT8M

   Temperature: medium

6. Strain and Add Zest

   Transfer the hot custard through a mesh strainer into a clean bowl, pressing with a spatula to remove any bits. Stir in the lemon zest.

   Time: PT2M

7. Prepare Batter – Eggs, Sugar, Salt

   In another bowl, whisk 3 eggs, ½ cup granulated sugar, and a pinch of salt until well combined.

   Time: PT3M

8. Add Yogurt, Lemon Juice, and Butter

   Stir in ¼ cup plain yogurt, the remaining 3 tbsp lemon juice, and ¼ cup melted (but not hot) butter until smooth.

   Time: PT2M

9. Incorporate Dry Ingredients

   Sift 1½ cups all‑purpose flour with 1 tsp baking powder. Fold the sifted mixture into the batter gently.

   Time: PT3M

10. Prepare Tart Pan

    Generously butter the bottom and sides of a 9‑inch tart pan, then line the bottom with parchment paper.

    Time: PT2M

11. Add Batter to Pan

    Pour the batter into the prepared pan, spread evenly, and tap the pan gently to settle the batter.

    Time: PT2M

12. Transfer Filling to Piping Bag

    Place the cooled custard into a piping bag or a zip‑top bag with a small tip cut off.

    Time: PT2M

13. Pipe Lemon Filling

    Pipe a decorative spiral (or any pattern) of the lemon custard over the batter surface.

    Time: PT2M

14. Bake the Pie

    Bake in a conventional oven at 350°F for 42 minutes, or until the top is lightly golden and the custard is set.

    Time: PT42M

    Temperature: 350°F

15. Cool in Oven

    Turn off the oven, crack the door open, and let the pie sit for 15 minutes to cool slowly and prevent cracking.

    Time: PT15M

16. Unmold and Flip

    Remove the parchment paper, place a plate on top of the pan, and carefully flip the pie onto the plate.

    Time: PT5M

17. Finish and Serve

    Dust lightly with powdered sugar, slice, and serve.

    Time: PT1M

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Lemon: Lime
• Instead of Egg: Egg replacer
• Instead of Granulated Sugar: Honey (reduce amount)
• Instead of Granulated Sugar: Honey (reduce)
• Instead of Cornstarch: All‑purpose flour
• Instead of Milk: 2% milk, unsweetened almond milk
• Instead of Egg: Egg replacer
• Instead of Granulated Sugar: Coconut sugar
• Instead of Plain Yogurt: Greek yogurt, sour cream
• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Cake flour
• Instead of Baking Powder: Baking soda + cream of tartar

Equipment Needed

• Microplane Zester
• Citrus Juicer
• Mixing Bowl
• Whisk
• Saucepan
• Mesh Strainer
• Spatula
• Fine Sieve
• Tart Pan (9‑inch)
• Butter Brush (optional)
• Parchment Paper
• Piping Bag
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Zesting and juicing the lemons (step 1)
• Creating a smooth custard base without curdling (steps 2‑5)
• Straining custard and adding zest (step 6)
• Baking at the correct temperature without convection (step 14)
• Cooling slowly in the oven to prevent cracks (step 15)
• Flipping the pie safely to keep it whole (step 16)

Chef Tips from the Video

• Room‑temperature eggs incorporate more easily and give a smoother batter.
• Use a fine‑mesh strainer for the custard to eliminate any hidden lumps.
• Butter the pan generously and line with parchment to ensure a clean release.
• Pipe the filling in a continuous spiral for a professional look.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Wrap each slice in plastic and foil; freeze up to 1 month.

Room temperature: Do not leave out more than 2 hours.

Make-Ahead Tips

• Prepare the custard a day ahead and keep it chilled; it will thicken further.
• The batter can be mixed up to 12 hours in advance and kept refrigerated.
• If piping the filling later, chill the custard until firm enough to pipe.