Spiral Lemon Custard Pie (Soft, Tangy & Bakery-Style)

If lemon desserts are your thing, you’re absolutely in the right place. This spiral lemon custard pie is soft on the outside, silky on the inside, and packed with fresh lemon flavor. It looks fancy, but every step is simple if you follow along.

This recipe combines a tender lemon batter with a smooth homemade lemon custard, piped beautifully on top so it stays visible while baking. Let’s walk through it step by step.

Zesting and Juicing the Lemon

Start by zesting your lemon. Make sure you only grate the yellow part of the peel. The white part underneath is bitter and can affect the flavor.

Once zested, cut the lemon in half and squeeze out all the juice. A citrus juicer works best, but using your hands is perfectly fine too. Set the juice aside—we’ll use it in two stages.

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Preparing the Lemon Custard

Take a clean bowl and crack in one whole egg. Add ¼ cup sugar, a small pinch of salt, and ¼ cup cornstarch. If you don’t have cornstarch, all-purpose flour works as a substitute.

Whisk everything together until completely smooth. This step is important because cornstarch helps thicken the custard and gives it that silky texture.

Add about half of the lemon juice—roughly three tablespoons—and whisk again until fully combined.

Heating the Milk Properly

Take a saucepan and sprinkle about one tablespoon of sugar over the bottom. This prevents the milk from scorching.

Pour in one cup of milk and heat it over medium heat. Stir gently while warming so the sugar dissolves and the milk heats evenly.

You’re looking for tiny bubbles forming around the edges. Once you see them, remove the pan from the heat.

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Tempering and Thickening the Custard

Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly. This step is crucial to prevent the eggs from scrambling.

Once combined, pour everything back into the saucepan. Return it to medium heat and whisk continuously.

Keep stirring until the custard thickens and becomes smooth and glossy. It should be thick enough to sit on top of the batter without sinking.

Turn off the heat and immediately strain the custard through a fine mesh strainer. Press it through with a spatula to remove any lumps.

Finally, stir in all the lemon zest. This is what gives the custard its fresh aroma and bright lemon flavor. Set aside.

Making the Lemon Batter

In a separate bowl, crack in three whole eggs. For best results, make sure they’re at room temperature.

Add half a cup of sugar and a pinch of salt. Whisk until everything is evenly mixed.

Next, add ¼ cup plain yogurt, the remaining lemon juice, and half a stick of melted butter. Make sure the butter isn’t hot—just warm.

Whisk again until the mixture is smooth and creamy.

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Sifting the Dry Ingredients

Sift 1½ cups of all-purpose flour together with one teaspoon of baking powder. Sifting keeps the batter light and helps the pie bake evenly.

Add the sifted flour to the batter and gently whisk until you get a smooth, yellow batter.

Preparing the Pan

Generously butter the bottom and sides of a tart pan. Line it with parchment paper so the pie releases easily after baking.

Pour the batter into the pan and spread it evenly. Tap the pan gently on the counter to settle the batter.

Piping the Custard Spiral

Transfer the lemon custard into a piping bag or a plastic bag with the tip cut off.

Pipe a spiral pattern over the batter. You can follow any design you like, but make sure the custard is thick enough to hold its shape and not sink.

Baking the Pie

Bake the pie at 350°F (175°C) using regular bake mode, not convection. Bake for about 40–45 minutes.

Once done, turn off the oven and leave the door slightly open. Let the pie cool slowly inside—this helps prevent cracking.

Cooling and Serving

Allow the pie to cool completely before removing it from the pan. Carefully flip it out, peel off the parchment paper, then flip it back onto a serving plate.

Finish with a light dusting of powdered sugar for a clean, bakery-style look.

The pie slices beautifully, holds together perfectly, and delivers a soft crumb with a tangy lemon custard in every bite.

Why This Lemon Pie Works

The thick custard stays on top, the batter remains tender, and the slow cooling ensures a smooth, crack-free finish. Follow these steps, and you’ll get a lemon pie that looks just as good as it tastes.