LEMON CUSTARD PIE FOOD



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).

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