Rich lemon custard pie from The Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch (page 301) by Ken Haedrich

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whipped cream (plain)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for crust variations.

  • Meags on February 01, 2024

    A rare miss from this book. I agree with hillsboroks - lacking in punchy lemon flavor, definitely the wrong sized pie dish. The crust was too tall and got overdone as a result. Will not make again.

  • hillsboroks on April 11, 2021

    As part of my quest to find a fabulous lemon custard pie this pie was good but not great. With some whipped cream on top the lemon flavor almost disappeared. The reason I was topping it with whipped cream is because the author specified a deep dish pie pan when a normal 9" Pyrex or Corning Ware pan would have been better. My filling ended up a good 1/2 inch below the fluted edge of the crust and serving it without whipped cream would have looked weird like I had skimped on filling the pie.

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