Lemon Custard Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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 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

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

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

" 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

1 -1 1/2 cup squash, grated, NOT cooked
1 1/2 cups sugar
3 eggs, slightly beaten
1 tablespoon flour
1 teaspoon lemon flavoring (not juice)
1 teaspoon coconut flavoring
1/4 cup butter, melted
1 prepared pie crust
Cool Whip

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 FREEZER PIE



Lemon Custard Freezer Pie image

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

¾ cup sugar
3 tablespoons all-purpose flour
1 teaspoon salt
½ cup milk
½ cup half-and-half
⅓ cup fresh lemon juice
2 tablespoons fresh lemon zest
2 tablespoons butter
1 prepared shortbread pie crust

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 BLUEBERRY CUSTARD PIE



Lemon Blueberry Custard Pie image

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

1 (9 inch) unbaked pie crust
1 tablespoon butter
⅔ cup white sugar
2 tablespoons all-purpose flour
3 tablespoons lemon juice
1 tablespoon grated lemon zest
2 egg yolks
1 cup milk
2 egg whites
1 ¾ cups fresh blueberries

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 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.

SOUR CREAM LEMON PIE



Sour Cream Lemon Pie image

This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.

Provided by Michelle Davis

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 11h

Yield 8

Number Of Ingredients 10

1 cup white sugar
½ cup all-purpose flour
½ teaspoon salt
2 cups milk
½ cup sour cream
3 egg yolks
¼ cup butter
1 ½ teaspoons lemon zest
¼ cup lemon juice
1 (9 inch) pie crust, baked

Steps:

  • In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
  • Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
  • Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g

LEMON CUSTARD



Lemon Custard image

Chef Pasquale Martinelli makes this lemon custard for his sporcamusi recipe, a phyllo pastry.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 6

1 1/4 cups sugar
1/3 cup all-purpose flour
1 tablespoon all-purpose flour
4 large egg yolks
4 cups milk
Zest of 3 lemons

Steps:

  • Place all ingredients into a medium saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, 6 to 8 minutes. Strain custard through a fine mesh strainer. Use immediately.

OLD FASHIONED LEMON PIE



Old Fashioned Lemon Pie image

This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.

Provided by Pat

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust, baked
5 tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
2 cups water
3 egg yolks
2 tablespoons butter
5 tablespoons lemon juice
2 teaspoons lemon zest
3 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
  • Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
  • Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
  • Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
  • To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
  • Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g

More about "lemon custard pie recipes"

BEST LEMON CUSTARD PIE RECIPE - HOW TO MAKE LEMON …
best-lemon-custard-pie-recipe-how-to-make-lemon image
2020-03-24  · Add the lemon juice, lemon oil/extract, vanilla, and salt and whisk to combine. Gently pour the custard into the prepared pie crust. Bake until …
From food52.com
Reviews 3
Servings 1
Cuisine American
Category Dessert
See details


CREAMY LEMON COCONUT CUSTARD PIE - THE BAKING CHOCOLATESS
2015-04-25  · While pie crust is baking for 8 minutes, using a blender, add in eggs, sugar, vanilla extract, lemon extract, coconut milk, sweetened condensed milk, cornstarch, lemon zest (optional) and salt and blend on high for 30 seconds to a minute. Sprinkle coconut on pie crust and pour filling into pie crust and transfer pie to oven.
From thebakingchocolatess.com
See details


LEMON TART RECIPE - COOKIST.COM
Wrap it well and pop it in the fridge for an hour. Roll the dough out and arrange it in your tart pan. Cut off any excess from the edges, then freeze the crust for about half an hour. In the meantime, heat your oven to 375F. Bake the crust for 20 minutes, then turn down the temperature to 350F. Now onto the filling!
From cookist.com
See details


THE SECRET LEMON CUSTARD RECIPE (FROM A PROFESSIONAL CHEF)
Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest. With an electric mixer, beat egg whites and salt until soft peaks form.
From foodanddating.com
See details


LEMON PIE RECIPES - BETTYCROCKER.COM
Trusted lemon pie recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more. 1. 2.
From bettycrocker.com
See details


LEMON CUSTARD TART RECIPE BY ARCHANA'S KITCHEN
How to make Lemon Custard Tart Recipe 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.
From archanaskitchen.com
See details


LEMON CUSTARD PIE - EVERYDAY PIE
2020-07-31  · Lemon Custard Pie Ingredients lemon juice and zest granulated sugar eggs milk salt lemon extract (optional) + vanilla extract sour cream (for tangy whipped cream) heavy cream (for tangy whipped cream) Tools Needed food processor rolling pin pastry brush pie plate baking basics: bowl, whisk, spatula, measuring cups How to Make Lemon Custard Pie
From everydaypie.com
See details


LEMON MERINGUE CUSTARD PIE - ROSE REISMAN
2015-01-23  · Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray. 2. To make the crust, combine the crumbs, water and oil a small bowl. Pat into the sides and bottom of the pie pan. 3. To make the filling, combine the sweetened condensed milk, lemon zest, lemon juice and egg yolks until well combined.
From artoflivingwell.ca
See details


RECIPE FOR LEMON CUSTARD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
See details


LEMON CUSTARD PIE RECIPE - RECIPES.NET
2022-03-22  · Combine the milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly for 8 to 10 minutes until the mixture thickens to the consistency of pudding.
From recipes.net
See details


IMPOSSIBLE LEMON CUSTARD PIE - THERESCIPES.INFO
1 tbsp. grated lemon peel. 1/2 c. Bisquick. 4 eggs. 1/2 c. butter, diced. Place all ingredients in blender and blend 2-3 minutes or mix well with electric beater. Pour into buttered 10 inch pie plate. Bake at 350 for 40-45 minutes or until custard is set. Sprinkle 1 …
From therecipes.info
See details


CLASSIC LEMON CUSTARD PIE RECIPE - SHOCKINGLY DELICIOUS
2016-09-11  · 2 tablespoons lemon syrup Directions For the crust: In a food processor, mix the flour, salt, sugar, and lemon zest 3-4 pulses. Add in butter and lard. Pulse until butter and lard are broken down to pea-size pieces (10-15 pulses). Dump flour mixture into a separate bowl and sprinkle with vodka and water. Using a fork, mix until it comes together.
From shockinglydelicious.com
See details


NO BAKE LEMON CREAM PIE - A LATTE FOOD
Press the crust into a 9” or 10” pie plate and set aside. Whip heavy cream with a standing mixer or hand held mixer until soft peaks form. Add in lemon juice, lemon zest and powdered sugar. Continue whipping until stiff peaks form and it reaches …
From alattefood.com
See details


GRAMMY'S LEMON CREAM PIE {ORIGINAL 1960'S RECIPE!}
2022-04-11  · Cook the eggs, sugar, lemon juice, and lemon zest over a double boiler (the water should be simmering but not at a gentle boil), until it thickens into a custard. Remove from the heat and let cool. Beat the cream cheese, then fold together with the lemon custard. Pour the mixture into the pie crust. Refrigerate the lemon pie for at least 4 hours.
From wellplated.com
See details


THE MOST DELICIOUS LEMON BUTTERMILK PIE - FIFTEEN SPATULAS
2021-11-18  · Instructions. Preheat the oven to 350 degrees F. Fit the pie crust into a standard 9" pie plate, and keep it in the refrigerator while you make the filling. In a large bowl, whisk to combine the sugar, buttermilk, eggs, melted butter, Meyer lemon juice, Meyer lemon zest, vanilla extract, and salt, until thoroughly blended and smooth.
From fifteenspatulas.com
See details


LEMON PIE (THE BEST) | RICARDO
With the rack in the middle position, preheat the oven to 200 °C (400 °F). In a food processor, combine flour, sugar and baking powder. Add butter and pulse until the mixture has the texture of sand. Add egg and pulse until dough has a grainy texture. With your fingertips, press dough at the bottom and edges of a 23-cm (9-inch) pie plate.
From ricardocuisine.com
See details


BEST LEMONADE CUSTARD PIE RECIPE - HOW TO MAKE LEMONADE
2016-06-09  · Zest of 1 lemon, divided Directions Make the crust: In a Ziploc bag or food processor, crush graham crackers until fine, then transfer to a large bowl. To bowl, add butter, sugar, and salt and mix...
From delish.com
See details


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
See details


EASY LEMON CHESS PIE RECIPE - VEGETARIAN MEALS
2022-05-14  · Preheat the oven to 450°. Place the prepared pie crust into a 9-inch pie pan and press it into the sides. Trim the excess dough and finish the edge as desired.
From vegetarianmeals.org
See details


GRANDMA’S LEMON CUSTARD PIE WITH LEMON CURD TOPPING
2018-02-22  · While the milk is heating, whisk the eggs, egg yolks, sugar, lemon extract, and salt together in a large bowl, and gradually add the hot milk to the egg mixture, stirring constantly. Pour the custard into the prepared pie crust. Bake, about 25-35 minutes, or until the center of the custard is set, but still jiggles a bit, like gelatin.
From lifecurrentsblog.com
See details


LEMON CUSTARD PIE | COOK'S ILLUSTRATED
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com
See details


LEMON IMPOSSIBLE PIE | LOVEFOODIES
Instructions. 1. Mix all ingredients in a bowl using a spoon or hand whisk. 2. Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills. 3. When done, the pie will be slightly wobbly in the center.
From lovefoodies.com
See details


HOW TO MAKE THE LEMON TRIFLE CROWNED PLATINUM PUDDING FOR THE …
2022-05-13  · Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml of both lemon and orange juice.
From news.yahoo.com
See details


OLD FASHIONED CREAMY LEMON PIE - THE STAY AT HOME CHEF
Lemon Pie Filling 1 prepared pie crust 3/4 cup sugar 1/3 cup cornstarch 1 cup heavy cream 1 cup milk 1 tablespoon lemon zest 1/2 cup lemon juice 3 large egg yolks 2 tablespoons salted butter 1 teaspoon vanilla extract Stabilized Whipped Cream 3 tablespoons cold water 1 teaspoon unflavored gelatin 1 cup heavy cream 2 tablespoons powdered sugar
From thestayathomechef.com
See details


HOMEMADE VANILLA CUSTARD - SPEND WITH PENNIES
Ingredients. DAIRY: The best custard is made from fresh eggs, milk, cream, butter, and sugar. Use large eggs, whole milk, and full-fat cream and butter for best results. FLAVORINGS: Real vanilla beans can be used by scraping out the tiny beans from inside the pod and adding them in Step 4. Rum, maple, coconut, lemon, or banana extracts will add more flavor to pies, tarts, …
From spendwithpennies.com
See details


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
See details


10 BEST CRUSTLESS LEMON PIE RECIPES | YUMMLY
2022-05-08  · salt, cinnamon, all-purpose flour, lemon, pie crust, granny smith apples and 7 more Lemon Pie Bunsen Burner Bakery raspberries, lemon juice, large egg yolks, lemon slices, lemon and 2 more
From yummly.com
See details


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
See details


SUGAR FREE LEMON CUSTARD PIE (KETO, LOW CARB, GLUTEN FREE)
2021-05-03  · 2 tablespoons lemon juice 2 teaspoons lemon zest 1 teaspoon lemon liquid stevia ¼ cup butter melted 4 tablespoons coconut flour or 30 grams ¼ teaspoon salt Instructions Preheat oven to 325 degrees F. Beat egg whites and vinegar in a stand mixer until stiff peaks form. Set aside. In a large bowl, whisk together remaining ingredients.
From sugarfreemom.com
See details


CREAMY SOUR CREAM LEMON PIE - THE CHUNKY CHEF
2017-05-31  · Instructions. Preheat oven to 450 degrees F. Line the frozen crust with heavy duty foil (or two sheets of regular foil) and fill with dried beans, rice, or pie weights. Bake 8 minutes, remove weights and foil, bake another 5-7 minutes. Cool completely. To a heavy bottomed saucepan, add sugar and cornstarch.
From thechunkychef.com
See details


LEMON CUSTARD PIE IS A RECIPE TO TREASURE - BEAUTY COOKS KISSES
2020-06-09  · Lemon Custard Pie . 4 large eggs ½ cups of sugar 3 cups of milk 2 heaping teaspoons of flour 1/8 teaspoon of salt 2 teaspoons of lemon extract 1 unbaked 10-inch pie shell (try my oil pie crust) Beat the eggs, sugar, milk, salt, and flour with a whisk until smooth before pouring into a pot to slightly thicken. Add the lemon extract after ...
From beautycookskisses.com
See details


LEMONADE PIE - LEMON CUSTARD PIE - DELISH
2016-06-09  · Because the sweetened condensed milk gives it the most fudgy texture. It's rich in the best way. Jonathan Boulton. If you're a lover of …
From delish.com
See details


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
See details


CLASSIC TENNESSEE LEMON PIE - THE NOVICE CHEF
2020-04-06  · First, beat the egg yolks for 2 minutes, then add the lemon zest, juice, salt and half of the sugar. Next, over a double broiler cook while stirring constantly until very thick. Remove from heat, stir in vanilla and let cool. Next, beat egg whites until stiff peaks form. Add remaining sugar and beat until just combined.
From thenovicechefblog.com
See details


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
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make lemon custard pie crust?
Lemon Custard Pie: 1 2 cups whole milk 2 3 large eggs 3 3 large egg yolks 4 ½ cup sugar 5 1 teaspoon lemon extract 6 1/8 teaspoon fine grain salt 7 1 homemade or store-bought Pie Crust in a deep dish pie pan unbaked More ...
How do you make a lemon pie filling?
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.
How do you make a custard pie with milk?
While the milk is heating, whisk the eggs, egg yolks, sugar, lemon extract, and salt together in a large bowl, and gradually add the hot milk to the egg mixture, stirring constantly. Pour the custard into the prepared pie crust.
How do you make a lemon and blueberry pie crust?
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.

Related Search