Lemon Custard Pie With Red Berries Recipes

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MOM'S LEMON CUSTARD PIE



Mom's Lemon Custard Pie image

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

Dough for single-crust pie
1 cup sugar
1 tablespoon butter, softened
2 large eggs, separated
1 cup whole milk
3 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup lemon juice
2 teaspoons grated lemon zest
Optional: Whipped cream, lemon slices and fresh mint

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-BASIL CUSTARD PIE WITH RED BERRIES



Lemon-Basil Custard Pie with Red Berries image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 10h45m

Number Of Ingredients 16

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon coarse salt
1/2 teaspoon sugar
1 stick cold unsalted butter, cut into small pieces
2 to 4 tablespoons ice water
1 cup milk
1 cup heavy cream
2 lemon-basil sprigs, plus more, with flowers, for serving
5 large egg yolks
1/4 cup sugar
2 teaspoons cornstarch
1/8 teaspoon coarse salt
10 ounces fresh strawberries, hulled and sliced (about 2 cups)
8 ounces fresh raspberries, halved or cut into thirds if large (about 2 cups)
Fresh elderberries or currants, kept in clusters (optional)
1/4 cup sugar

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 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).

LEMON CUSTARD PIE



Lemon Custard Pie image

Decadent and bright, this Lemon Custard Pie has a creamy, smooth lemon filling, encased within a sweet pastry crust and garnished with a simple but delightful citrus whipped cream.

Provided by Kelli Avila

Categories     Custard

Time 1h30m

Number Of Ingredients 15

1-9" Pate Sucree Pie Crust
5 eggs, divided
¾ cup (150 grams) granulated sugar
2 tablespoons (15 grams) cornstarch
1/8 teaspoon salt
⅓ cup (70 grams) lemon juice
1/2 teaspoon lemon extract (optional)
1 teaspoons vanilla extract
2 cups (260 grams) milk
1 teaspoon lemon zest
3/4 cup (180 grams) heavy cream
¼ cup (60 grams) sour cream
2 tablespoons granulated sugar
1 tablespoon lemon zest
½ teaspoon lemon extract (optional)

Steps:

  • Roll out the pie dough to an 11″ circle and line a 9" pie plate with the pastry, crimping the edges as desired. Place in the freezer to firm up for 10-20 minutes.
  • Preheat oven to 375ºF and place one oven rack in the second to lowest spot and one in the middle.
  • Line the pie dough with a parchment round piece of paper and then add pie weights to fill (such as dry rice, bean or lentils), making sure to push the pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from the oven and remove the parchment and pie weights. Return to the oven and bake for an additional 5-10 minutes until the pastry is fully baked through.
  • While the crust is still hot, crack one egg and separate the yolk from the white. Set the yolk aside. Whisk together the egg white with a teaspoon of water and brush a thin layer of the mixture on the hot pie crust all over. The heat from the crust should turn the brushed egg white and cook it. If your pie has cooled down too quickly, you can place it back in the oven for a few minutes until the egg white is set. Set aside the prepared crust until ready to use.
  • Lower the heat to 325º.
  • Whisk together the granulated sugar, cornstarch and salt in a bowl. Add in the remaining 4 eggs, the leftover egg yolk, and the lemon juice, and whisk together.
  • Heat the milk in a medium pot over medium heat until small bubbles form along the edges, about 120ºF.
  • Next, temper the egg mixture: Slowly pour in 1 cup of the warmed milk to the eggs, while gently whisking. Then, pour the whole egg mixture slowly back into the pot of milk while gently whisking. Continue to cook the mixture for 2-3 minutes, until the mixture has just barely thickened and reached 170-180ºF. To double-check the custard has formed, take a wooden spoon and coat it with the milk. Draw a horizontal line on the back of the spoon with your finger. If the line "holds" then your custard is set. If the line collapses right away, the custard needs another minute or so. However do not bring the mixture to a boil, this will overcook the custard.
  • Strain the mixture to catch any bits of cooked eggs. Add in the lemon extract, vanilla extract and the zest and then slowly pour the filling into the baked crust.
  • Place the pie onto your oven's middle rack and bake it for 50-55 minutes, or until the custard has puffed up and set nearly throughout, but still slightly wobbly in the middle. The pie should have a temperature of 190ºF in the middle.
  • Remove the pie from the oven, and place it on a rack to cool.
  • Once the pie has come to room temperature, move the pie to the refrigerator to finish setting up, at least 4 hours.
  • Add all the ingredients to the bowl of an electric mixer and whip on medium speed until the cream has reached soft stiff peaks, about 2 minutes. Keep a close eye though because it will go from perfectly whipped to over-whipped in a matter of seconds.

LEMON CUSTARD PIE



Lemon Custard Pie image

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

1 ¾ cups milk
1 ½ cups white sugar
½ cup cornstarch
½ teaspoon salt
4 eggs, separated
1 cup lemon juice
3 tablespoons butter
2 teaspoons vanilla extract, divided
1 (9 inch) baked pie shell
2 tablespoons brown sugar

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

BERRY CUSTARD PIE



Berry Custard Pie image

Provided by Sandra Lee

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 8

3 eggs
1/2 cup sugar
Pinch salt
1 1/2 cups milk
2 teaspoons vanilla extract
1/2 cup blueberries
1/2 cup raspberries
1 (9-inch) graham cracker crust

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
  • Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.

LEMON CUSTARD PIE



Lemon Custard Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 to 10 pieces of pie

Number Of Ingredients 10

1 sleeve saltine crackers (about 40), crushed
1/2 cup sweetened shredded coconut
3 tablespoons sugar
1/4 teaspoon kosher salt
1 stick unsalted butter, cut into small pieces, at room temperature
2 medium lemons, washed well
1 14-ounce can sweetened condensed milk
4 large egg yolks
1 cup cold heavy cream
1 tablespoon sugar

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 CURD TART



Lemon Curd Tart image

This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 12

Number Of Ingredients 11

3/4 cup butter, softened
1/4 cup sugar
2 cups Gold Medal™ all-purpose flour
1 cup sugar
3 tablespoons cornstarch
1 cup water
1 1/2 teaspoons grated lemon zest
1/4 cup fresh lemon juice
2 egg yolks
2 tablespoons butter, cut into pieces
Fresh assorted berries and sweetened whipped cream, as desired

Steps:

  • Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
  • In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
  • In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
  • In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
  • When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Slice, Sodium 110 mg, Sugar 21 g, TransFat 1/2 g

LEMON CHESS PIE WITH BERRY SAUCE



Lemon Chess Pie with Berry Sauce image

This is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. -April Heaton, Branson, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings (1-1/2 cups sauce).

Number Of Ingredients 20

1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/4 teaspoon salt
1/3 cup cold butter, cubed
3 to 4 tablespoons ice water
FILLING:
6 large eggs, room temperature
1-1/2 cups sugar
1/3 cup buttermilk
1/3 cup lemon juice
3 tablespoons cornmeal
2 tablespoons grated lemon zest
1/4 teaspoon salt
Dash ground nutmeg
1/2 cup butter, melted
BERRY SAUCE:
2/3 cup water
1/3 cup sugar
1 package (12 ounces) frozen unsweetened mixed berries, thawed and drained
2 teaspoons lemon juice

Steps:

  • Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond rim of plate; flute edge. Line unpricked dough with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake on a lower oven rack for 8 minutes. Remove foil and weights; bake until crust is light brown, 6-9 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon zest, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning. , Bake until a knife inserted in the center comes out clean, for 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled., For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie.

Nutrition Facts : Calories 528 calories, Fat 25g fat (15g saturated fat), Cholesterol 191mg cholesterol, Sodium 389mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.

LEMON TART WITH SUMMER BERRIES



Lemon tart with summer berries image

A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort

Provided by Gordon Ramsay

Categories     Afternoon tea, Dessert, Dinner

Time 1h45m

Yield Cuts into 10 slices

Number Of Ingredients 12

5 unwaxed lemons
6 eggs
250g golden caster sugar
200ml double cream
icing sugar , for dusting and decorating
375g block dessert pastry
4 tbsp icing sugar
300g strawberry , hulled, halved or quartered
350g raspberry
150g blueberry
1 tsp sherry vinegar
handful mint , leaves, finely shredded

Steps:

  • Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest - don't worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.
  • Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.
  • While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.
  • Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.
  • While the tart is cooling, make the berry salad. Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base. Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.
  • Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a bowl of the berry salad on the side.

Nutrition Facts : Calories 490 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.35 milligram of sodium

NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES



No-Bake Lemon Custards With Strawberries image

Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 35m

Yield 6 servings

Number Of Ingredients 8

2 cups heavy cream
2/3 cup granulated sugar
2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
Pinch of fine sea salt
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup sliced strawberries
1 to 2 teaspoons granulated sugar
Freshly ground black pepper, for serving

Steps:

  • In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
  • Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
  • Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
  • Refrigerate, uncovered, until set, at least 3 hours.
  • As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
  • To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

LEMON CREAM CHEESE PIE WITH BERRIES



Lemon Cream Cheese Pie with Berries image

Special dessert for company or special occasion. Make it at least once through berry season. Easy no-bake recipe.

Provided by Derf2440

Categories     Pie

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 7

8 ounces cream cheese, at room temperature
1 can fat-free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon vanilla
1 8-inch pre-baked crumb crust (ready made, bought is ok)
2 cups fresh berries, divided (We love either blueberries or blackberries, but use any berries you like)

Steps:

  • Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.
  • Beat until smooth Whisk in lemon juice, lemon zest and vanilla.
  • Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.
  • Refrigerate for 3-4 hours .
  • To serve, top with remaining berries.

BERRIES WITH LEMON CUSTARD SAUCE



Berries With Lemon Custard Sauce image

Make and share this Berries With Lemon Custard Sauce recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

6 ounces fat-free lemon yogurt
2 egg yolks
5 tablespoons sugar
1 teaspoon cornstarch
1 pinch salt
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice
1 cup 1% low-fat milk
1/2 teaspoon vanilla
2 cups fresh mixed berries or 2 cups frozen mixed berries
4 sprigs of fresh mint

Steps:

  • Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
  • In a medium saucepan whisk together the egg yolks and sugar.
  • Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
  • Whisk in the milk over medium heat.
  • Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding - about 5-8 minutes.
  • Bring it up TO the boiling point but DO NOT let it boil.
  • Remove when it is thickened and immediately pour into a bowl.
  • Stir in vanilla, let mixture cool for 15 minutes.
  • Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
  • To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.

Nutrition Facts : Calories 262.5, Fat 2.9, SaturatedFat 1.2, Cholesterol 98.3, Sodium 98.6, Carbohydrate 55.5, Fiber 2.8, Sugar 22.8, Protein 6.8

FROZEN LEMONADE PIE WITH BERRIES



Frozen Lemonade Pie with Berries image

This decadent, creamy frozen lemonade pie with berries is the perfect dessert for a refreshingly sweet and tart summertime treat!

Provided by Culinary Envy

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 8h32m

Yield 8

Number Of Ingredients 11

2 cups graham cracker crumbs
7 tablespoons unsalted butter, melted
¼ cup white sugar
2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen lemonade concentrate, not thawed
1 cup sliced strawberries
½ cup fresh blackberries
½ cup fresh raspberries
2 tablespoons lemon juice
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place a bowl in the refrigerator to get cold.
  • Combine graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press mixture firmly over the bottom and up the sides of a 9-inch pie plate.
  • Bake in the preheated oven until firm, about 7 minutes. Let cool completely.
  • Whip cream in the cold bowl with a hand mixer until stiff peaks form.
  • Stir sweetened condensed milk and frozen lemonade concentrate together in a separate bowl. Fold lemonade mixture gently into the whipped cream. Pour filling into the cooled crust. Freeze until set, 8 hours to overnight.
  • Keep pie at room temperature for 10 minutes before slicing. Toss strawberries, blackberries, and raspberries with lemon juice and 2 tablespoons sugar in a bowl. Top each slice with mixed berries.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 70.4 g, Cholesterol 124.9 mg, Fat 38.7 g, Fiber 2 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 214.7 mg, Sugar 56.8 g

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From wholesomeyum.com


BEST LEMON LIME MOUSSE WITH SCENTED RED BERRIES RECIPES
2009-10-27 Step 1. Prepare a 9-inch square pan by lining bottom and sides with plastic wrap, having wrap hang over edges of the pan. Step 2. For citrus base, bring lemon juice, lime juice, both zests and cream just up to a simmer in a saucepot. In a …
From foodnetwork.ca


MIXED BERRY-CUSTARD PIE - BURRATA AND BUBBLES
2018-05-21 Let cool. Heat oven to 325 degrees. In a mix bowl, whisk sweetened condensed milk, whole milk, egg yolks and vanilla bean paste until everything is smooth and combined. Pour into the cooled pie crust. Bake until the pie sets on the side but is …
From burrataandbubbles.com


LEMON CUSTARD TART RECIPE BY ARCHANA'S KITCHEN
To begin making the Lemon Pie (Tart) Recipe, preheat the oven to 170 degree Celsius. Combine the cold milk, flour in a bowl and stir until the flour is well dissolved. Keep it aside. Using a stand mixer bowl or any other large bowl, beat sugar and butter until well combined. While it is beating add the egg yolks, one at a time, beating well ...
From archanaskitchen.com


LEMON MERINGUE CUSTARD PIE - SEEKING GOOD EATS
2020-05-12 Mix egg yolks, monk fruit together until sugar dissolves—transfer hot cream to a pourable measuring cup. With the mixer on low, slowly pour cream into the egg mixture until blended. Add vanilla, lemon zest, and lemon juice and mix just until blended. Pour lemon custard into 6 - 6 oz custard dishes.
From seekinggoodeats.com


BERRY CUSTARD PIE RECIPE - GREAT BRITISH CHEFS
Preheat the oven to 200°C/gas mark 6 and line a large baking tray with baking paper. 7. Roll the pastry out to a thickness of a pound coin and cut out 4 circles, each about the size of a small side plate or roughly 18cm in diameter. 8. Spread a layer of the chilled custard over half of each circle, leaving a border.
From greatbritishchefs.com


LEMON-BLUEBERRY STREUSEL PIE - KING ARTHUR BAKING
Place in the prepared pie pan. Line the crust with parchment or foil and fill with pie weights. Place the pie pan on a baking sheet and bake for 10 minutes. Remove from the oven and remove the lining and weights. Reduce the oven temperature to 375°F. To make the lemon filling: Melt the butter and place in a medium bowl. Stir in the lemon juice ...
From kingarthurbaking.com


KETO LEMON MERINGUE PIE (DAIRY-FREE, NUT-FREE) - LOW CARB YUM
2022-03-25 Shield edges with foil or a pie shield. In a clean mixing bowl with clean beater, whip the 3 egg whites with the vanilla extract and cream of tartar at medium speed until soft peaks form. Gradually add the low carb granular sweetener a little at a time on high speed until stiff glossy peaks form.
From lowcarbyum.com


GRANDMA’S LEMON CUSTARD PIE WITH LEMON CURD TOPPING
2018-02-22 For lemon curd topping, combine ½ cup granulated sugar, cornstarch, and salt, and water in a small saucepan, stirring until smooth. Bring mixture to a boil over medium-high heat. Reduce heat, and add the remaining 2 tablespoons sugar. Cook and stir until thickened and bubbly, about 2 minutes.
From lifecurrentsblog.com


OLD-FASHIONED LEMON BUTTERMILK PIE - THE SEASONED MOM
2021-07-31 Before serving, allow a refrigerated pie to come to room temperature on the counter for about 30 minutes. Garnish with a dollop of whipped cream, fresh berries, a sprig of mint, or a dusting of powdered sugar. If using unsalted butter, add ¼ teaspoon of salt to the pie crust and ¼ teaspoon of salt to the filling.
From theseasonedmom.com


10 BEST FRUIT CUSTARD PIE RECIPES | YUMMLY
2022-05-28 Strawberry Custard Pie with Almond Cream Chloé Delice butter, milk, gelatin, egg, sugar, sugar, cornstarch, egg yolks and 12 more Impossible Raspberry Custard Pie Just a Pinch
From yummly.com


LEMON CURD PIE - BELLY FULL
2022-05-28 Preheat oven to 375 degrees F. In a large bowl, whisk together the sugar, lemon juice, lemon zest, eggs, flour, salt, melted butter, and vanilla, until thoroughly combined and smooth. Pour into pie shell and bake for 45 minutes, until top is set. (Keep an eye on the crust and use a crust protector if you notice it over-browning.)
From bellyfull.net


LEMON CUSTARD PIE - WE ARE TATE AND LYLE SUGARS
Heat the oven to 140 C (fan). Line the tart tin with baking parchment or foil and fill it in with rice or ceramic baking beans. Blind bake for 10 minutes, then remove the foil/ parchment and bake for another 20 minutes until pale golden. 5. Remove it from the oven, pour in the lemon and egg mixture and bake for another 30 minutes until just set.
From wearetateandlylesugars.com


MIXED BERRY LEMON CUSTARD TART - OF BATTER AND DOUGH
2018-05-03 Cover the dough with plastic wrap and put in the freezer for 30 minutes. Preheat the oven to 375 degrees. Remove the dough from the freezer and line with a double layer of aluminum foil. Fill with pie weights or dried beans and bake for 30 minutes. Remove the foil and pie weights or beans.
From ofbatteranddough.com


BLENDER LEMON PIE RECIPE - PINCH OF YUM
2019-05-06 Blend: Cut the lemon into sections so you can remove the seeds. Put everything in the blender (yes, the whole lemon, rind and everything!) and blend until very smooth. You may still have some very small flecks of lemon rind – that’s great. Bake: Unroll pie crust and press into a 9-inch pie pan. Pour filling into the pie crust.
From pinchofyum.com


LEMON TART WITH FRESH BERRIES - KING ARTHUR BAKING
Return the tart to the 375°F oven, and bake it for 18 to 20 minutes. The filling should look "set," but still wobble slightly in the middle. Remove the tart from the oven, and set it on a rack to cool for 1 hour. Refrigerate the tart; top it with berries and glaze a few hours before serving.
From kingarthurbaking.com


LEMON CUSTARD - SPEND WITH PENNIES
2022-05-31 Instructions. Wash and dry the lemons. Using a fine grater or a zester, zest the lemons to create 1 tablespoon of zest. Cut the lemons in half and juice them to make ¼ cup of juice. Place sugar, cornstarch, and lemon zest in a medium saucepan, whisk to combine. Whisk in egg yolks, milk, and cream.
From spendwithpennies.com


LINCOLN'S LEMON CUSTARD PIE | MRFOOD.COM
2017-03-09 Preheat oven to 350 degrees F. In a medium bowl, with an electric mixer, beat egg whites with cream of tartar until soft peaks form. Add remaining 6 tablespoons sugar and continue beating until stiff peaks form. Spread meringue over pie filling, sealing to edges of crust. Bake 12 to 15 minutes, or until golden.
From mrfood.com


LEMON BERRY TART - COMPLETELY DELICIOUS
2016-07-28 Transfer to a greased 8-inch tart pan and press it in gently. Remove any overhanging crust. Chill in the fridge 30 minutes. (Can be made up to 3 days ahead, cover with plastic wrap.) Preheat oven to 375°F. Line chilled crust with greased foil and fill tart with baking weights, dry rice, or beans. Bake for 20 minutes.
From completelydelicious.com


MARTHA STEWART RASPBERRY CUSTARD PIE - THERESCIPES.INFO
Classic Egg Custard Pie with Lots of ... - Martha Stewart new www.marthastewart.com. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/8-inch-thick round. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom.
From therecipes.info


LEMON CHESS PIE FROM THEPIEACADEMY.COM – A SMOOTH-AS-SILK …
2015-06-10 1 1/3 cups sugar 2 tablespoons fine yellow cornmeal (such as Quaker brand) 1/8 teaspoon salt 3 large eggs, at room temperature 1 large egg yolk
From thepieacademy.com


LEMON SOUR CREAM PIE WITH BLUEBERRY SAUCE - LIKE MOTHER, LIKE …
2019-11-04 Heat over medium high heat. Smash some of the berries as the berries cook. Allow to cook until the mixture starts to bubble and a thick sauce is formed. Scoop into a bowl and allow to cool. Pour blueberry sauce over the top of the whipped cream. Set pie in …
From lmld.org


OLD FASHIONED CREAMY LEMON PIE - THE STAY AT HOME CHEF
Instructions. Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken. Remove from heat and quickly mix a little of the mixture into the egg yolks.
From thestayathomechef.com


LEMON CUSTARD PIE - SPARKLES TO SPRINKLES
2019-01-28 Instructions. Preheat over to 325 degrees. In a large bowl, beat the sugar and softened butter until well blended. Add the egg yolks, one at a time blending each well.
From sparklestosprinkles.com


RASPBERRY CUSTARD PIE - EASY RASPBERRY PIE FROM PLATTER TALK
2019-03-29 Combine milk, sugar, eggs, and cornstarch and mix thoroughly. Pour mixture into pie shell. Add berries to the custard mixture. Place in oven and bake for 45 to 60 minutes until crust is golden brown. Allow to cool before serving. Custard should set as it cools.
From plattertalk.com


LEMON BLUEBERRY CUSTARD PIE - RECIPE GIRL
2008-08-26 Instructions: Preheat the oven to 350°F. Place the pie crust in a pie pan and crimp edges. In a large bowl, use an electric mixer to combine the butter and sugar. Mix in the flour, lemon juice and lemon zest. Beat in the egg yolks, then milk.
From recipegirl.com


REDCURRANT PIE RECIPE | BERRYWORLD
Carefully ease it into the tin and trim the edges. Lightly beat the egg with 1tbsp water and brush a little over the pastry. Chill. Preheat the oven to 200C/400C/gas Mark 6. Rinse the currants and dry gently on kitchen paper. With a fork gently ease the currants off their sprigs into a bowl. Stir the sugar and cornflour together with 1tsp ...
From berryworld.com


BERRY CUSTARD PIE - GOOD THINGS BAKING CO
Cook for 5-8 minutes, or until the mixture is thick and no longer cloudy. Spoon it into the bottom of the pie crust, and spread into an even layer. Place it in the freezer until it is chilled and slightly icy. While the berries are chilling, make the custard by …
From goodthingsbaking.com


LEMON CURD WITH BERRIES RECIPE | MYRECIPES
Step 1. Combine the first 5 ingredients in a small, heavy saucepan over medium heat. Heat to 180° or until thick (about 6 minutes), stirring constantly with a whisk; remove from heat. Add butter and rind, stirring until butter melts. Place curd in a medium bowl. Cover surface of curd with plastic wrap, and chill completely.
From myrecipes.com


TRADITIONAL CANADIAN PRAIRIE WILD SASKATOON BERRY PIE
2011-08-18 Pre-heat the oven to 425°F. Roll out the bottom pastry and place in pie plate. Sprinkle bottom pastry with a tablespoon of sugar (I do this for a crunchier bottom crust) Place berries, sugar, flour and lemon zest in a bowl; toss gently to combine and fill the pie plate with the berries. Daub with butter.
From acanadianfoodie.com


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