Lemon Custard Pie

Ingredients

• 224 g (2 cups)shortbread biscuit crumbs
• 42 g (3 tablespoons), meltedbutter
• 240 ml (1 cup), dividedmilk
• 32 g (1/4 cup)cornflour
• 3, separatedeggs
• 120 ml (1/2 cup)fresh lemon juice
• 100 g (3/4 cup)sugar
• Zest of 1lemon
• 56 g (4 tablespoons), cut into 4 piecesbutter
• 245 g (1 cup)5% fat Greek yoghurt
• 300 g (2 cups), fresh or frozenwild blueberries
• 160 g (1/2 cup)huckleberry preserves, or elderberry or blueberry preserves
• 8 g (1 tablespoon) mixed with 15 ml (1 tablespoon) watercornflour
• 3, from the eggs above, at room temperatureegg whites
• 0.6 g (1/8 teaspoon)cream of tartar
• 0.75 g (1/8 teaspoon)salt
• 100 g (1/2 cup)caster sugar
• 5 ml (1 teaspoon)lemon juice

Instructions

1. 1

   Heat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Bake the crust

   Mix the biscuit crumbs with the melted butter until evenly moistened. Press the mixture across the base and up the sides of a 23 cm (9-inch) pie dish. Bake for 10 minutes, then leave to cool.

3. 3

   Mix the yolks

   In a heatproof bowl or large jug with a spout, whisk 120 ml (1/2 cup) of the milk with the cornflour until smooth. Add the egg yolks, mix well and set aside.

4. 4

   Cook the custard

   In a medium saucepan over a medium heat, whisk the remaining 120 ml (1/2 cup) milk with the lemon juice, sugar and lemon zest until the sugar dissolves and the mixture just reaches a simmer. Slowly whisk the hot mixture into the egg yolk mixture. Return it to the saucepan and stir constantly until it thickens and bubbles, then cook for 1 minute more. Remove from the heat.

5. 5

   Add the butter

   Whisk in the butter one piece at a time, waiting for each piece to melt and blend in.

6. 6

   Whisk in yoghurt

   Whisk in the yoghurt until the pudding is smooth.

7. 7

   Chill the filling

   Pour the filling into the cooled crust. Press a piece of cling film directly onto the surface to stop a skin forming, then chill for 2 hours.

8. 8

   Cook the berry topping

   In a saucepan over a medium heat, combine the wild blueberries and preserves, stirring until the preserves melt, the berries release their juice and the mixture begins to bubble.

9. 9

   Thicken and chill

   Stir in the cornflour and water mixture. Let the topping bubble for 1 minute more, or until fully thickened. Cover and chill it before spreading evenly over the pie.

10. 10

    Whip the meringue

    Heat the oven to 95°C (200°F) and line a baking tray with baking parchment. In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt at medium speed until foamy. Slowly add the sugar; once it is incorporated, add the lemon juice. Increase the speed to high and whisk until the meringue is very stiff and glossy.

11. 11

    Bake the kisses

    Spoon the meringue into a large piping bag fitted with a large star nozzle. Pipe 2.5 cm (1-inch) kisses onto the prepared tray. Bake for 2 hours, or until light and dry. Garnish the pie with the meringue kisses just before serving.

What is lemon custard pie?

Lemon custard pie is an American-style dessert built around a tangy, set filling in a pastry or crumb crust. This version layers lemon custard with a cooked wild blueberry and huckleberry topping, then adds small meringue kisses.

The recipe’s appeal comes from the contrast between sharp citrus, sweet berries and crisp meringue. A shortbread crumb crust gives it a buttery base without the need to roll pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 539 calories, 8g protein, 77g carbs, 23g fat.

The biscuit crust, sugar and berry preserves provide much of the carbohydrate, while butter contributes most of the fat. Eggs and Greek yoghurt supply protein, with additional fat from the butter and yoghurt. Serve a slice with fresh berries or plain yoghurt, and keep the rest of the plate simple.

The shortbread crust

Crumb texture: Mix the biscuit crumbs with melted butter until they are evenly damp, rather than greasy or dry. Press them firmly into the dish so the crust holds together when sliced.

Cooling: Let the crust cool before adding the custard. A warm base can soften the filling and make the layers harder to keep distinct.

Getting a smooth lemon custard

Slurry first: Whisk the cornflour into the reserved cold milk before adding the yolks; this helps avoid lumps. Slowly combining the hot lemon mixture with the yolks brings them closer in temperature before they go back into the pan.

Steady stirring: Keep stirring as the custard thickens, especially around the base and sides of the saucepan. Once it bubbles, cook it for the stated extra minute, then whisk in the butter and yoghurt off the heat.

A topping that sets neatly

Berry texture: The topping is ready for its thickener when the berries have released juice and the mixture is bubbling. Stir in the cornflour slurry and give it another minute of bubbling so it thickens fully.

Chilling: Cool and chill the jam before spreading it on the pie. If it is still warm, it can soften the custard underneath.

Dry, glossy meringue kisses

Whipping: Begin at medium speed until the whites are foamy, then add the sugar gradually. The meringue should be stiff and glossy before you pipe it.

Baking: The low oven dries the small kisses rather than browning them quickly. Bake until they feel light and dry, and add them to the pie just before serving to preserve their texture.

Timing and serving

Plan ahead: The custard needs 2 hours to chill, and the meringue kisses bake for 2 hours. The berry topping also needs to cool before it goes on the pie, so make room in your schedule for each stage.

To serve: Cut the pie once the layers are cold and set, and add the kisses at the last moment. A small spoonful of extra berries or plain yoghurt alongside can balance the sweetness.

Recipe notes & tips

• Measure the milk into two equal portions before starting the custard.
• Use a heatproof jug with a spout to make the hot-to-yolk mixing step easier.
• Stir the custard continuously once it returns to the saucepan.
• Let the berry topping cool completely before spreading it over the chilled filling.
• Pipe the meringue kisses to a similar size so they dry at roughly the same rate.
• Keep the meringue kisses separate until just before serving.

Variations

• Change the preserves: Substitute elderberry or blueberry preserves for the huckleberry preserves.
• Use frozen berries: Add frozen wild blueberries directly to the saucepan and cook until they release their juice.
• Make a larger topping: Add more blueberries for a thicker fruit layer, allowing it to bubble until thickened.
• Skip the kisses: Serve the pie without meringue if you prefer a simpler finish.
• Add extra citrus: Use a little more lemon zest for a more pronounced lemon flavour.

Common mistakes to avoid

• Loose crust crumbs: Press the mixture firmly across the base and up the sides so it holds together.
• Lumpy custard: Blend the cornflour into the cold milk before whisking in the yolks.
• Scrambled yolks: Whisk the hot lemon mixture into the yolks slowly, then keep stirring as it cooks.
• Runny berry layer: Give the topping its full extra minute of bubbling after adding the cornflour slurry.
• Warm topping on the pie: Chill the jam before spreading it over the custard.
• Soft meringue kisses: Bake until they are light and dry, then garnish just before serving.

How to store

Keep the assembled pie covered in the fridge and eat within 3 days. Store leftover meringue kisses separately in an airtight container in a cool, dry place; do not reheat the pie.

Frequently asked questions