Lemon Custard Recipe Recipe For Salisbury

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SIMPLE LIGHT LEMON CUSTARD



Simple Light Lemon Custard image

Great as a dessert topping. Ready in less than 10 minutes. Sinfully rich yet low-calorie compared to most lemon custard/curd.

Provided by Just Happy

Categories     Dessert

Time 11m

Yield 1 cup, 10 serving(s)

Number Of Ingredients 5

2 eggs, beaten
1 tablespoon lemon rind, grated
1/4 cup granulated sugar
2/3 cup fresh lemon juice (about 3 lemons)
1 tablespoon light margarine

Steps:

  • Combine eggs, lemon rind and sugar in a saucepan on medium heat.
  • Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
  • Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
  • Set aside, let cool before serving.
  • Mixture will thicken even more when cold.
  • Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!

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 CAKE



Lemon Custard Cake image

Lemon Custard Cake is a quick and easy dessert recipe, perfect for summer. This cake is soft and creamy, with refreshing lemon flavor.

Provided by Vera Z.

Categories     desserts

Time 1h

Number Of Ingredients 9

4 eggs (room temperature)-separated
¾ cup sugar
½ cup unsalted butter-melted and slightly cooled
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup freshly squeezed lemon juice
grated zest from 2 large lemons
1 ¾ cups milk-lukewarm
powdered sugar for dusting

Steps:

  • Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, then set aside.
  • Whip the egg whites until STIFF peaks form, set aside.
  • Beat the egg yolks and sugar until pale yellow.
  • Add melted butter and vanilla and mix until evenly combined.
  • Mix in flour until evenly incorporated.
  • Add lemon juice and lemon zest and mix until combined.
  • Slowly beat in the milk until well combined.
  • Add egg whites and whisk by hand. You don't need to fold it in completely. Leave small egg whites lumps. When you pour it into the pan, lumps will float on the surface and create the top layer during the baking. NOTES: The batter is very, very thin!!!
  • Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch). Baking time might vary depending on your oven or pan you use but start checking after 35 minutes. If the top browns quickly, you can cover the cake with aluminum foil. Do not overbake it, or the cake will turn out rubbery not custardy in the center.
  • Cool the cake completely before dusting it with powdered sugar.
  • Store leftovers in the fridge

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

LEMON CUSTARD FILLING



Lemon Custard Filling image

A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!

Provided by HILARY2000

Categories     Desserts     Fillings     Fruit Fillings

Time 40m

Yield 12

Number Of Ingredients 7

½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
2 egg yolks
¾ cup water
⅓ cup lemon juice
2 tablespoons butter

Steps:

  • In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g

LEMON MAGIC CAKE



Lemon Magic Cake image

Lemon Magic Cake - One simple batter that transforms into a 3 layer cake - pure magic. The ever popular magic cake, now in lemon flavor!

Provided by Joanna Cismaru

Categories     Dessert

Time 1h25m

Number Of Ingredients 9

4 eggs (at room temperature, separate yolks from whites)
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup butter (unsalted, melted)
3/4 cup all-purpose flour
1 3/4 cup milk (lukewarm)
1/4 cup lemon juice (freshly squeezed)
2 tablespoon lemon zest
powdered sugar ( for dusting cake)

Steps:

  • Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper.
  • Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
  • Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
  • Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.
  • Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
  • Sprinkle some powdered sugar after cake has cooled.

Nutrition Facts : Calories 253 kcal, Carbohydrate 28 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 105 mg, Sodium 50 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 slice

LEMON CAKE CUSTARD



Lemon Cake Custard image

"This old-time dessert is still a wonderful finale to a meal," writes Brenda Sanders of Hampstead, North Carolina. "I hope Taste of Home readers enjoy it."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 cup sugar, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/4 cups milk
1/3 cup lemon juice
2 tablespoons butter, melted
1 tablespoon grated lemon zest
3 large eggs, separated, room temperature

Steps:

  • In a large bowl, combine 1/2 cup sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon zest. Beat egg yolks; add to lemon mixture. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved. Fold into lemon mixture. , Spoon into six greased 8-oz. ramekins or baking dishes. Place in a 13x9-in. baking pan. Add 1 in. of hot water to pan. , Bake, uncovered, at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve immediately or chill.

Nutrition Facts : Calories 254 calories, Fat 8g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 194mg sodium, Carbohydrate 41g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.

LEMON CUSTARDS



Lemon Custards image

This is another one of my favorite recipes. Borrowed from one of my pastry-chef heros, Emily Luchetti, these lemon custards are about as perfect a custard as they come. Despite the heavy sounding ingredients, they are light and lemony and just wonderful. I usually serve them with a crisp cookie. They don't need any other accompaniment.

Provided by P48422

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

6 large egg yolks
2 large eggs
1 cup sugar
13 tablespoons freshly squeezed lemon juice (do not use concentrate!!!!)
2 1/2 cups heavy cream

Steps:

  • Preheat the oven to 300 degrees F.
  • Place eight 6 oz.
  • ramekins in a deep baking pan.
  • Put the yolks, eggs, and sugar in a bowl and whisk until smooth.
  • Stir in the lemon juice and the cream.
  • Pour the mixture through a very fine mesh strainer, then ladle into the ramekins.
  • Place the pan with the ramekins into the oven, then fill the pan with hot water about half-way up the sides of the ramekins.
  • (It's easier to fill the pan when it's already in the oven).
  • Cover the pan lightly with aluminum foil and bake for about 50 minutes.
  • You can tell they are done when, if you gently shake the pan, the sides are firm but the center of each ramekin, about the size of a quarter, is still jiggly like jello (not liquid!).
  • That's okay- I promise.
  • That means they are perfect.
  • Do not overcook, or your custard will taste like scrambled eggs.
  • Remove the custards from the water bath and refrigerate overnight, but for at least 6 hours.
  • As they chill, they will completely firm up.
  • Before serving, let them sit at room temperature for 15 minutes.
  • I like to serve these with a crisp cookie, like a gingersnap.

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.

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