Best Lemon Custards With Lemon Verbena Recipe Epicuriouscom Recipes

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LEMON CUSTARD PIES



Lemon Custard Pies image

Categories     Food Processor     Citrus     Dessert     Bake     Thanksgiving     Lemon     Fall     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 pies or 16 servings

Number Of Ingredients 19

Filling
6 large eggs
1 cup sugar
1 cup fresh lemon juice
4 large egg yolks
2 tablespoons grated lemon peel
1 cup (2 sticks) unsalted butter, cut into pieces
1/2 cup half and half
1 tablespoon vanilla extract
Crusts
2 cups all purpose flour
3 tablespoons powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
3 tablespoons chilled vegetable shortening, cut into pieces
6 tablespoons (about) ice water
Whipped cream (optional)
Lemon slices (optional)
Fresh mint (optional)

Steps:

  • For Filling:
  • Combine first 5 ingredients in heavy large saucepan and whisk to blend. Add butter. Whisk over medium heat until filling thickens and leaves path on back of spoon when finger is drawn across, about 13 minutes (do not boil). Mix in half and half and vanilla. Whisk until filling is very thick and smooth and just begins to bubble, about 6 minutes. Transfer to bowl. Cool 15 minutes, stirring occasionally. Cover; chill until very cold, about 4 hours. (Can be made 3 days ahead. Keep chilled.)
  • For Crusts:
  • Mix flour, powdered sugar and salt in processor. Add butter and shortening and process using on/off turns until mixture resembles coarse meal. Add 5 tablespoons water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; divide into 2 equal pieces. Flatten into disks. Wrap in plastic and chill until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled.)
  • Preheat oven to 375°F. Roll out 1 dough disk on lightly floured surface to 12-to 13-inch round. Transfer dough to 9-inch glass pie plate. Trim overhang to 1/2 inch; reserve dough scraps. Fold edge of dough under and crimp decoratively. Repeat rolling with second dough disk; put into another 9-inch glass pie plate. Freeze until firm, about 10 minutes.
  • Line crusts with foil; fill with dried beans or pie weights. Bake crusts until sides are set, about 20 minutes. Remove foil and beans. Continue to bake until crusts are pale golden, piercing with toothpick if crusts bubble, about 12 minutes. Cool crusts completely on racks. Maintain oven temperature.
  • Roll out dough scraps on floured surface to 1/8-inch thickness. Transfer to baking sheet. Bake until golden, about 10 minutes. Cool. Maintain oven temperature. Crumble pastry into small pieces; wrap and reserve at room temperature.
  • Spoon half of filling into each crust. Bake until filling is set in center, about 18 minutes. Cool pies. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Sprinkle crumbled pastry over pies. Garnish pies with whipped cream, lemon slices and mint, if desired.

MARGARET ATWOOD'S BAKED LEMON CUSTARD



Margaret Atwood's Baked Lemon Custard image

Categories     Milk/Cream     Egg     Dessert     Bake     Quick & Easy     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 7

3/4 cup sugar
3 tablespoons butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
3 tablespoons all purpose flour
1 cup buttermilk
1/4 cup lemon juice

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
  • Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

LEMON VERBENA ICE CREAM



Lemon Verbena Ice Cream image

Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena - dried just won't be the same.

Categories     Milk/Cream     Ice Cream Machine     Egg     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Lemon     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 1/2 quarts

Number Of Ingredients 6

1 cup packed fresh lemon verbena sprigs
2 cups whole milk
1 cup heavy cream
2 large eggs
3/4 cup sugar
Equipment: an ice cream maker

Steps:

  • Bring verbena, milk, cream, and 1/8 teaspoon salt to a simmer in a small heavy saucepan over medium-low heat, then remove from heat and let steep, covered, 30 minutes.
  • Whisk together eggs and sugar until combined, then whisk in verbena mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
  • Immediately strain thourough a fine-mesh sieve into a bowl, pressing on and then discarding solids. Cool custard, stirring occasionally, about 30 minutes, then chill, covered, until cold, at least 2 hours.
  • Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 1 hour.

LEMON CUSTARD PIE



Lemon Custard Pie image

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

For graham cracker crust:
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
For lemon custard filling:
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

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).

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