Lemon Custard Pie Recipe
- 1 1/4 cups graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
- 3 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1 cup sugar
- 10 (3- by 1-inch) strips lemon zest (from 2 lemons)
- 1/4 cup water
- 3/4 cup heavy cream
- Rounded 1/8 teaspoon salt
- 5 large eggs
- 1/2 cup fresh lemon juice
- Equipment: a 9-inch pie plate (4-cup capacity)
- Accompaniment: lightly sweetened whipped cream
- Preheat oven to 350°F with rack in middle. Lightly butter pie plate.
- Stir together all crust ingredients, then press onto bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool completely, about 45 minutes.
- Reduce oven temperature to 325°F.
- Pulse sugar and zest in a food processor until zest is finely chopped, then transfer to a small heavy saucepan with water. Bring to a boil over medium heat, stirring until sugar has dissolved, then boil, without stirring, 5 minutes. Stir in cream and salt, then cook until hot (do not let boil).
- Whisk eggs in a large bowl. Add hot cream mixture in a slow stream, whisking constantly, then whisk in lemon juice.
- Strain custard through a fine sieve into another bowl, then pour into crust.
- Bake until filling is set 2 inches from edge but center is still wobbly, 25 to 30 minutes. Cool completely (filling will continue to set as it cools).
