Lemon Custard Pie Food

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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 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

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 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

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Top Asked Questions

How do you make lemon custard pie crust?
In a medium bowl, rub the sugar and lemon zest together. Add the cornstarch and whisk to combine. Add the milk, buttermilk, eggs, and egg yolks and whisk well to combine. Add the lemon juice, lemon oil/extract, vanilla, and salt and whisk to combine. Gently pour the custard into the prepared pie crust.
What is a lemon curd pie?
A sweet and tender pastry crust is filled with a tangy lemon curd filling. This is a baked lemon pie made light and airy with lots of fluffy egg whites folded into the lemony and buttery milk batter. The pie is baked for an hour until the filling is set and the top is golden. Serve with a home made blueberry syrup.
How do you make a lemon pie filling taste better?
Sprinkle coconut on pie crust and pour filling into pie crust and transfer pie to oven. Bake 50-60 minutes or until the custard is firmly set. Cool on wire rack. Serve warm or cold. Taste the filling after adding the lemon. If the lemon flavor tastes weak, add a touch more of the lemon juice or extract.
What makes a good custard pie?
A good custard pie should be creamy and smooth, with an undeniably obvious flavor. There is no doubt that when you take a bite of this pie, it’s all about that luscious lemon filling!

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