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-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 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 CUSTARD PIE
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
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
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
BERRY CUSTARD PIE
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
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 CURD TART
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
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
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
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
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
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
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
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
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
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
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
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
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
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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