Easy Lemon Custard Pie

This Easy Lemon Custard Pie recipe is a delicious dessert to enjoy both for a weekend and in everyday life. Furthermore, it is a crust prepared with shortcrust pastry and lemon-flavored custard.
The preparation is simple. And, if you tried our shortcrust recipe and that of classic custard cream, I assure you that you will be satisfied with this recipe too.
Moreover, for a more flavored and flavorful dessert, I recommend using lemon, milk, and organic eggs.

Also, you can try our Best Custard Tart Recipe.

Ingredients

For the shortcrust pastry (Pasta Frolla) for a tart baking pan 22-24 cm

• 200 g of flour
• 100 g cold butter from the refrigerator
• 100 g of sugar
• 1 egg
• ½ package of baking powder
• Lemon zest

For Lemon Custard Cream

• 500 ml of milk
• 2 eggs
• 100 g of sugar
• 30 g of cornstarch
• 1 lemon (juice and zest)

Directions

Shortcrust Pastry

1. First, we will prepare the shortcrust dough since it should rest in the fridge for at least 30 minutes. Also, for an even faster recipe, you can try our shortcrust pastry recipe with oil.
2. So, we first mix the flour with the sugar, baking powder, ground lemon peel, and cold butter into pieces and mix until to make a granular dough.
3. Next, add the egg and mix until it becomes dough without kneading it much.
4. We will wrap the dough in a cellophane bag and put it in the fridge for 30 minutes. We could have prepared it the day before.

Lemon Custard Cream

1. Continue with the Lemon Cream. So, in a saucepan, add the milk and lemon peels (yellow part) and set it to boil.
2. Meanwhile, in another pot, add the eggs, sugar, starch, and mix all until to make a cream.
   You can choose to add lemon juice at this moment or after to cook the custard cream. However, if you are new to the preparation of custard cream, I recommend adding lemon juice in the end.
3. So when the milk gets boiling, remove the lemon peels and gradually add them to the egg cream stirring quickly.
4. Put the obtained mass again on low heat and stir until it makes a cream. Be careful that the cream does not burn.
5. After removing it from the heat, we will add lemon juice. You can add from ½ of lemon juice up to all of it.
6. In addition to the lemon flavor, you can add lemon aroma essence in the end and mix well.
7. Cover the resulting cream with a plastic bag and set it aside. You can store it in the fridge for two days and use it for cakes and dessert recipes.

Lemon Pie

1. Meanwhile, we will take the dough and open 2/3 of it in a noodle helped by two sheets of baking paper.
2. We will take a pan for crostata, grease it with butter and sprinkle it with flour and add the noodles to the pan.
3. Arrange the noodles carefully, covering the bottom and sides, and with the help of the noodles, cut the excess noodles on the boards.
4. Add the prepared cream by carefully leveling.
5. Next, roll the rest of the shortcrust pastry, and cut it into strips. Then, place them on the top of the pie.
6. Once it is ready, we will bake the lemon pie in the preheated oven at 180 degrees for 40 minutes.
7. Then, take it out of the oven, and let it cool down a bit. In this way, we can take it out of the baking pan more easily. Do not rush as the cream is hot and may spoil the shape of the crust.
8. After passing it on a serving plate, we will let it cool completely, cut into pieces and serve it as we like. Also, accompany it with citrus jam or fruit.
   

Bon Appetit!

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