Lemon Custard Pie

Name: Lemon Custard Pie
Yield: Serves 8
Ingredients: 2 cups, whole milk; 1 cup, heavy cream; 3 , large eggs; 2/3 cup, sugar; 3 tablespoons, cornstarch; 1 teaspoon, vanilla extract; 1 1/2 tablespoons, grated lemon zest; 1 1/2 tablespoons, lemon juice; 1/8 teaspoon, table salt; 1 , prebaked 9-inch pie shell (see note above)

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Appears in Cook's Illustrated May/June 1999

Desserts or Baked Goods

Fruit

Puddings, Custards, Gelatins, & Souffles

Dessert Pies

The secret to a delicate, foolproof custard pie lies in the chemistry of cornstarch and eggs.

SERVES8

TIME50 minutes, plus 2 hours cooling

WHY THIS RECIPE WORKS

We wanted our custard pie recipe to produce a pie with a crisp crust and a tender yet flavorful filling, and we set out to find a foolproof cooking method. For the custard, we used a combination of milk and heavy cream, thickened with three...

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