Citrus Custard Pie

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I borrowed this recipe from a cooking website but have decided to naturally add my own twist.I like to sometimes refer this citrus custard pie as Margarita pie because you essentially use the same ingredients to make this pie as you would a Margarita only that there is no tequila in this pie. I particularly am fond with citrus desserts  aside from chocolate. Normally, this dessert would be suitable for the summer except that it really hasn’t cooled down where I live. Plus I was in the mood for something more tangy. And I like the combinations and integration of  various citrus flavors.  Making a citrus custard isn’t much different from making any other custard or lemon curd. Rather than just using lemons, you incorporate oranges and limes as well. Limes may be difficult to find and not always available at your local super/Farmer’s market depending on the season. In that case, you can use an additional lemon or an orange. I used soy milk as a healthier alternative to cream.  When it comes to obtaining a sweet and sour balance, I usually don’t exceed over 3/4 cup of sugar. If you have a sweet tooth though, you can add a bit more. You can purchase a tart shell for your local grocery store or you can make your own from scratch.  I already have a 9 inch tart pan at home. I ate my pie as it was made without additional toppings but it doesn’t mean you can’t decorate your pie either. Once its been made and cooled, some like to dust their pies with powdered sugar.  Others like to dollop whipped cream on top. Topping off your pie with fresh sliced strawberries or kiwis is a healthier option as well.


For this recipe, you will need:

  1. 1 9″ inch pre made pie dough
  2. 4 eggs
  3. Juice and zest from 1 orange
  4. Juice and zest from 1 lemon
  5. Juice and zest from 1 lime
  6. 3/4 cup of  granulated sugar
  7. 2/3 cup of soy/low fat milk
  8. 1/4 teaspoon of salt


Preheat the Oven to 350 degrees, grease a 9” tart pan with some non stick cooking spray and set aside. Press the rolled out pie crust in the tart pan, prick with a fork all over and lay a piece of aluminum foil over the top. Fill the aluminum foil with dried beans or rice and bake the crust for 15 minutes. To make the custard, whisk the juices, zests, and eggs together  so that you have a nice smooth custard.When the pie crust has finished baking, remove the foil and beans and pour in you custard. Bake for 25-35 minutes. Let it cool for 1 hour before serving.

Yields 6 servings


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