Chocolate-Frosted Custard Pie: Easy Lemon Custard Pie

Busy country pie baker’s delight


  • Unbaked 8" pie shell
  • ¾ c. sugar
  • ¾ c. water
  • c. lemon juice
  • 1 tsp. grated lemon peel
  • ¼ tsp. salt
  • 3 eggs
  • Nutmeg


  • Chill pie shell.
  • Combine sugar, water, lemon juice and peel, salt and eggs in mixing bowl. Beat at medium speed 7 to 8 minutes.
  • Place pie shell on oven rack. Pour egg mixture into it. Bake in hot oven (425°F.) 20 minutes. Reduce temperature to 250°F. (very slow) and continue baking 10 minutes. Remove from oven and sprinkle with nutmeg. Cool before serving.