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Lemon Custard Pie with Graham Cracker Crust

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  • Serves: 6
  • Complexity: medium


  • Graham Cracker Crust:
  • 1.5 cups finely ground graham cracker crumbs
  • 1/3 cups white sugar
  • 6 tbsp butter, melted
  • Lemon Custard Pie:
  • 1 cup sugar
  • 1 tbsp butter, softened
  • 2 eggs, separated
  • 1 cup milk
  • 3 tbsp all-purpose flour
  • 1/8 tsp salt
  • 1/4 lemon juice
  • 2 tsp grated lemon peel


  1. For Graham Cracker Crust:

    Preheat oven to 375 degrees F.Mix graham cracker, sugar, and melted butter in mixing bowl.

  2. Press into pie dish. Bake for 7 mins. and let cool.

  3. For Lemon Custard Pie:

    Preheat oven to 325 degrees F. In a large bowl, beat sugar and butter until well blended.

  4. Add egg yolks one at a time, beating well. Add milk, flour, and salt, mix well.

  5. Stir in lemon juice and peel, set aside. 

  6. In a small bowl, beat egg whites until stiff peaks form. Gently fold whites into lemon mixture. Pour into pie shell and bake for one hour.

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