MOM'S LEMON CUSTARD PIE
My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. -Jeannie Fritson, Kearney, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON CUSTARD PIE
This lemon custard pie with meringue topping is a great dessert after a meal with seafood.
Provided by Timothy
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Combine milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly until mixture thickens to the consistency of pudding, 8 to 10 minutes. Remove from heat.
- Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth.
- Return pudding to the heat; slowly stir in egg yolk mixture. Increase heat to high and boil, stirring constantly, for at least 2 minutes. Stir in butter and 1 teaspoon vanilla extract. Pour thickened custard into the pie shell.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixture until a fluffy meringue forms. Spread meringue over the custard.
- Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 64.3 g, Cholesterol 108.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 6.1 g, Sodium 356.9 mg, Sugar 44.4 g
LEMON BLUEBERRY CUSTARD PIE
Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!
Provided by M. Parker
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
- Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.3 g, Cholesterol 57.5 mg, Fat 10.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 3.6 g, Sodium 155.9 mg, Sugar 21.5 g
LEMON CUSTARD PIE
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Food Processor Egg Dessert Bake Thanksgiving Lemon Lemon Juice Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make graham cracker crust:
- 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.
- Make lemon custard filling:
- 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).
LEMON-BASIL CUSTARD PIE WITH RED BERRIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10h45m
Number Of Ingredients 16
Steps:
- Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water; pulse until dough just starts to come together. Pat dough into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour or overnight.
- Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate, fold over edge, then crimp. Freeze until firm, about 1 hour.
- Preheat oven to 375 degrees. Line pie-crust with parchment and fill with weights or dried beans. Bake 25 minutes, then remove parchment and weights and continue to bake until golden, about 15 minutes. Let cool.
- Filling: Meanwhile, bring milk, cream, and lemon basil just to a boil in a medium pot. Remove from heat, cover, and let steep at least 2 hours (or overnight in the refrigerator).
- Preheat oven to 350 degrees. Return milk mixture to a simmer; remove lemon-basil sprigs. Whisk together egg yolks and sugar in a bowl, then whisk in cornstarch and salt until mixture is pale and thick, about 2 minutes. Slowly whisk in hot milk mixture until smooth. Pass mixture through a fine sieve into piecrust; skim any foam from surface with a spoon. Bake just until set in center (if browning too quickly, tent edges with foil), about 30 minutes. Let cool completely. Refrigerate until chilled, at least 4 hours or up to overnight.
- Berries: Gently toss strawberries, raspberries, and elderberry clusters with sugar in a bowl. Let stand until juicy, about 5 minutes. Spoon berries and juices over chilled pie, top with lemon-basil flowers, and serve.
LEMON BUTTERMILK CUSTARD PIE
My Grandma always made this in addition to any other pie she was baking. After she passed away in 1984, the recipe was no where to be found. She must have had it memorized! After several years of baking every recipe I could find, I decided to develop my own. This is good warm or at room temp, but if you can wait, it is better...
Provided by Stephanie Van Den Berg
Categories Pies
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Line a 9" pie plate with pastry. Trim and flute edges, set aside.
- 3. In a large bowl, combine flour, sugar and salt. In a large mixing bowl beat together the buttermilk, eggs, melted butter, lemon juice, lemon peel and vanilla. Add to the dry ingredients, mix well. Pour into pie shell and sprinkle with nutmeg.
- 4. Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees, bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve at room temperature or chilled. Store in refrigerator.
LEMON CUSTARD PIE
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 pieces of pie
Number Of Ingredients 10
Steps:
- Make the crust: Preheat the oven to 350˚ F. Pulse the saltines, coconut, sugar and salt in a food processor until finely ground. Add the butter and continue to pulse until the crumbs begin to clump together. Press the mixture into the bottom and up the sides of a 9-inch pie plate (the crust will be thick). Bake until the crust is browned around the edges and lightly browned on the bottom, 15 to 18 minutes. Remove to a rack and let cool slightly.
- Make the filling: Remove the peel from 1 lemon using a vegetable peeler, removing just the peel and not the pith. Transfer the peel to a food processor. Remove the peel from the other lemon and discard the peel. Cut off the white pith from both lemons; chop the flesh, removing any seeds, and add the flesh to the food processor along with the condensed milk. Puree, scraping down the sides. Add the egg yolks and process until combined. Strain the filling through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Pour over the crust and gently wiggle to distribute the filling. Bake until the filling is set but still slightly wiggly, about 20 minutes. Transfer to the rack and let cool 1 hour, then refrigerate until chilled, at least 3 hours.
- Just before serving, make the topping: Beat the heavy cream and sugar in a bowl with a mixer on medium speed until medium peaks form. Serve with the pie.
LEMON BLUEBERRY CUSTARD PIE
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C.) 2. In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk. 3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top. 4. Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.
LEMON CUSTARD FREEZER PIE
Not too sweet, but not too sour either, this lemon custard freezer pie makes a very light and refreshing dessert. Serve with fresh whipped cream.
Provided by ashleyforavon
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 9h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix sugar, flour, and salt together in a 3-quart pot. Slowly add milk and half-and-half and bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove from heat. Whisk in lemon juice, lemon zest, and butter. Return to medium heat and cook, stirring constantly, for 2 minutes. Remove from heat and set custard aside.
- Bake empty crust in the preheated oven for 3 minutes. Remove from oven and cool completely, about 30 minutes.
- Fill cooled crust with lemon custard filling and allow pie to cool completely. Place in the freezer and freeze for 8 hours to overnight.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 33.7 g, Cholesterol 14.4 mg, Fat 12.4 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 440.7 mg, Sugar 19.8 g
" LEMON COCONUT CUSTARD" PIE
Using zucchini was always a challenge at hom in PA Dutch country. This delightful dessert pie has a tropical flair! Don't let the ingredient list scare you away. I have served this to people who don't like squash and they never know if you don't tell them. If using zucchini squash, peel the green first for the best disguise.
Provided by luvinlif2k
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: if using deep-dish crust use 1 1/2 cups squash; if using regular crust use 1 cup squash.
- Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter.
- Pour into pie crust.
- Bake at 350 F for 30-45 minutes. Pie should be set and barely golden brown on top.
- Can be served with Cool-Whip or other favored whipped topping.
Nutrition Facts : Calories 310.3, Fat 12.8, SaturatedFat 5.9, Cholesterol 94.6, Sodium 169.3, Carbohydrate 46.7, Fiber 0.3, Sugar 38.6, Protein 3.4
LEMON CUSTARD PIE
This is my first attempt at a custard pie. Granny made them all the time...From her hand written recipe I tweaked it, with less sugar and added lemon juice for a tart taste. Hers was always way to sweet for me. I baked this on 7/2/12..today 7/4/12 it dissappeared! Just went poof! right before my own eyes! and I live...
Provided by Nancy J. Patrykus
Categories Other Snacks
Time 1h
Number Of Ingredients 9
Steps:
- 1. Heat oven to 375. Prepare 9 inch pie pan with crust. I prick the crust all over with a fork, bottom and sides. Bake crust for five minutes. Remove...set aside.
- 2. In a bowl mix together sugars,& salt. Scald milk, remove from stove. Beat together corn starch, lemon juice,and beaten eggs . Beat well in to the hot milk. I cooked all for a couple minutes on the stove...stirring all the time., to start the setting process. ****Optional...you can add a couple drops of yellow food coloring..to your liking. Only for color. MIX in well....
- 3. Pour into the crust.. Sprinkle top with nutmeg. Place on center rack. I put a sheet of aluminum foil on the rack under the pie...incase of drips! Bake for abour 50-60 minutes... When half way baked..carefully cover edges with aluminum foil.....so they do not get to brown...like mine did!! Test with a knife. edge of pie will thicken first...center will be almost set. Remove to a rack to cool. Refrigerate till serving time.
SHAKER LEMON CUSTARD PIE
Yield 8 1 pie
Number Of Ingredients 9
Steps:
- Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons. Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor. Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well. Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang. Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust. Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up. Place the pie on a baking sheet and place it on the middle shelf of the oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
LEMON CUSTARD PIE WITH RED BERRIES
How to make Lemon Custard Pie with Red Berries
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Step 1
- Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water; pulse until dough just starts to come together. Pat dough into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour or overnight.
- Step 2
- Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate, fold over edge, then crimp. Freeze until firm, about 1 hour.
- Step 3
- Preheat oven to 375 degrees. Line pie-crust with parchment and fill with weights or dried beans. Bake 25 minutes, then remove parchment and weights and continue to bake until golden, about 15 minutes. Let cool.
- Step 4
- Filling: Meanwhile, bring milk, cream, and lemon zest just to a boil in a medium pot. Remove from heat, cover, and let steep at least 2 hours (or overnight in the refrigerator).
- Step 5
- Preheat oven to 350 degrees. Return milk mixture to a simmer. Whisk together egg yolks and sugar in a bowl, then whisk in cornstarch and salt until mixture is pale and thick, about 2 minutes. Slowly whisk in hot milk mixture until smooth. Add lemon juice. Pass mixture through a fine sieve into piecrust; skim any foam from surface with a spoon. Bake just until set in center (if browning too quickly, tent edges with foil), about 30 minutes. Let cool completely. Refrigerate until chilled, at least 4 hours or up to overnight.
- Step 6
- Berries: Gently toss strawberries, raspberries, and elderberry clusters with sugar in a bowl. Let stand until juicy, about 5 minutes. Spoon berries and juices over chilled pie, and serve.
LEMON CUSTARD PIE
This is a very tasty lemon custard with a hint of nutmeg.
Provided by judy sandifer
Categories Pies
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven 350. In large bowl, add the melted butter to the beaten eggs, whisk slightly. Add buttermilk, blend slightly. Combine sugar and flour whisk. Add to the wet ingredients. Add vanilla, lemon juice and nutmeg. Blend slightly.
- 2. Pour into unbaked deep dish pie crust. Bake at 350 degrees for 55-60 minutes or until brown on top. Remove from oven, place on bakeing rack and cool throughlly before serving.
MOM'S LEMON CUSTARD PIE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and peel; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
- Pour into pie shell. Bake 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool. Garnish with whipped cream, lemon and mint if desired. Store in the refrigerator.
MOM'S LEMON CUSTARD PIE RECIPE
How to make Mom's Lemon Custard Pie Recipe
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large bowl, beat sugar and butter until well blended. Add the egg yolks, one at a time, beating well after each addition. Add the milk, flour and salt; mix well. Stir in lemon juice and peel; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
- Pour into pie shell. Bake at 325° for 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool. Garnish with whipped cream, lemon and mint if desired. Store in the refrigerator. Yield: 6-8 servings.
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