Magic Lemon Custard Pie
A remarkably simple yet impressive pie featuring a tangy lemon custard that transforms during baking—yielding a tender base, creamy center, and golden top without the need for a traditional crust.
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Servings: 6
Ingredients
- ¼ cup freshly squeezed lemon juice roughly the yield of 2 lemons
- ½ cup dairy butter melted and unsalted
- 1 teaspoon high-quality vanilla essence
- 4 whole eggs large in size
- Zest from one lemon finely grated
- 1 cup white granulated sugar
- A small pinch of fine salt
- ½ cup plain all-purpose flour
- 1½ cups whole dairy milk
Instructions
- Set the oven to preheat at 350°F (175°C), and lightly coat a 9-inch pie dish with butter or nonstick spray.
- Place the sugar, butter, eggs, flour, lemon juice, lemon zest, milk, vanilla extract, and salt into a blender. Blend on medium speed until the mixture is completely smooth and fully integrated.
- Carefully pour the blended batter into the greased pie dish, ensuring an even layer.
- Position the dish on the oven’s center rack and bake for 35 to 40 minutes, or until the surface is lightly browned and the custard is set in the middle, allowing for a slight wobble.
- Allow the pie to cool at room temperature. As it rests, the mixture will naturally separate into three layers: a delicate crust at the bottom, a luscious custard interior, and a lightly golden top. Serve at room temperature or chilled, sliced into portions.
Notes
For optimal flavor, use freshly squeezed lemon juice rather than bottled. The pie can be prepared a few hours ahead and stored in the refrigerator until ready to serve.