Go Back
–+ servings

Spiral Lemon Custard Pie

This Spiral Lemon Custard Pie is a soft, buttery lemon dessert with a silky homemade lemon custard piped beautifully on top. Made with fresh lemon zest and juice, this pie bakes up tender, tangy, and perfectly balanced—ideal for lemon lovers who enjoy a bakery-style finish at home.
Lemon Custard Pie
Add to Collection

Rate This Recipe

No ratings yet
Share Recipe
Add to Collection

Turn On Cooking Mode 💡

Prep Time 35 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Baking, European
Servings 8 slices

Equipment

  • Citrus Zester
  • Citrus Juicer
  • Mixing Bowls
  • Whisk
  • Saucepan
  • Fine Mesh Strainer
  • Tart Pan
  • Parchment Paper
  • Piping Bag or Plastic Bag

Ingredients
  

  • 1 lemon zested and juiced
  • 1 egg for custard
  • 1/4 cup sugar for custard
  • 1 pinch salt
  • 1/4 cup cornstarch or all-purpose flour
  • 1 cup milk whole milk preferred
  • 3 eggs room temperature
  • 1/2 cup sugar for batter
  • 1/4 cup plain yogurt
  • 1/2 stick butter melted and cooled
  • 1 1/2 cups all-purpose flour sifted
  • 1 tsp baking powder
  • powdered sugar for dusting

Instructions
 

  • Zest and Juice the Lemon: Begin by zesting the lemon, making sure to grate only the yellow outer peel and avoid the bitter white pith. Set the zest aside. Cut the lemon in half and squeeze out all the juice using a citrus juicer or your hands. Divide the juice in half and reserve for later steps.
  • Prepare the Custard Base: In a clean mixing bowl, crack one egg. Add 1/4 cup sugar, a pinch of salt, and cornstarch (or flour). Whisk thoroughly until smooth and lump-free. Slowly whisk in about half of the lemon juice until fully incorporated.
  • Heat the Milk: Sprinkle 1 tablespoon of sugar across the bottom of a saucepan to prevent scorching. Pour in the milk and heat over medium heat, stirring gently, until tiny bubbles form around the edges. Do not boil.
  • Temper the Eggs: Remove the milk from heat. Slowly pour the warm milk into the egg mixture in a thin stream while whisking continuously. This prevents the egg from scrambling.
  • Cook the Custard: Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until thick and glossy. The custard should be thick enough to sit on top of batter without sinking.
  • Strain and Flavor: Remove from heat and strain the custard through a fine mesh strainer to ensure a silky texture. Stir in all the reserved lemon zest. Set aside to cool slightly.
  • Prepare the Batter: In a new bowl, whisk three eggs with 1/2 cup sugar and a pinch of salt until combined. Add yogurt, remaining lemon juice, and melted butter. Whisk until smooth.
  • Add Dry Ingredients: Sift flour and baking powder together directly into the bowl. Gently whisk until a smooth, light yellow batter forms.
  • Prepare the Pan: Generously butter a tart pan and line with parchment paper. Pour the batter into the pan and spread evenly. Tap gently to release air bubbles.
  • Pipe the Custard: Transfer the custard to a piping bag. Pipe a spiral pattern on top of the batter, ensuring the custard stays thick and visible.
  • Bake: Bake in a preheated oven at 350°F (175°C) for 40–45 minutes using regular bake (not convection). Leave the oven door slightly open after baking and allow the pie to cool slowly.
  • Cool and Finish: Let the pie cool completely before removing from the pan. Flip carefully, remove parchment, flip back, and dust lightly with powdered sugar before serving.

Notes

🔹 Always zest lemons before juicing.
🔹 Cooling slowly prevents cracking.
🔹 Custard must be thick before piping to keep the spiral sharp.
🔹 Best served fully cooled for clean slices.
Keyword homemade lemon pie, lemon baking recipe, lemon custard pie, lemon dessert, spiral lemon pie
Tried this recipe? how it was!