MOM'S LEMON CUSTARD PIE
My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. -Jeannie Fritson, Kearney, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON CUSTARD PIE
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 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).
SOUR CREAM LEMON PIE
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
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 IN MERINGUE CUPS
My husband loves lemon meringue pie. This variation is a favorite of his. I like it, too...it's very easy to make but looks very elegant. I've served it at every occasion from a formal dinner party to just a casual get-together. Ever since I was a young girl, making desserts has been a favorite hobby. Over the years, I've filled two binders with recipes for them!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Line baking sheet with parchment. Spoon egg white mixture into 8 mounds on paper. Shape into cups with a spoon. , Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container. , For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, zest and butter. Cool to room temperature without stirring. Chill. , Just before serving, fill meringue shells with custard and top with whipped cream.
Nutrition Facts : Calories 270 calories, Fat 5g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 127mg sodium, Carbohydrate 56g carbohydrate (49g sugars, Fiber 0 fiber), Protein 2g protein.
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
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 PIES
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
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.
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