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).

There are no comments yet!
Leave a comment

Similar recipes "lemon custard pie"

More recipes about "lemon custard pie"

BEST LEMONADE CUSTARD PIE RECIPE - HOW TO MAKE ... - DELISH
best-lemonade-custard-pie-recipe-how-to-make-delish image
Source delish.com
2020-02-11  · In a large bowl, beat cream cheese until light and fluffy. Add heavy cream and beat until soft peaks form, 4 to 5 minutes more. Mix in condensed …

5/5 (1)
Servings 8
Cuisine American
Total Time 4 hrs 25 mins

  • Make the crust: In a Ziploc bag or food processor, crush graham crackers until fine, then transfer to a large bowl.


LEMON CURD TART RECIPE | INA GARTEN - FOOD NETWORK
lemon-curd-tart-recipe-ina-garten-food-network image
Source foodnetwork.com
2014-12-16  · Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Mix until combined. Pour the mixture into a 2-quart saucepan …

5/5 (143)
Author Ina Garten
Servings 1
Category Dessert

  • Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.


MOM'S LEMON CUSTARD PIE RECIPE: HOW TO MAKE IT
moms-lemon-custard-pie-recipe-how-to-make-it image
Source tasteofhome.com
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 …

5/5 (46)
Category Desserts
Servings 8
Total Time 1 hr 20 mins


LEMON MERINGUE PIE RECIPES THAT WILL ROCK YOUR WORLD
lemon-meringue-pie-recipes-that-will-rock-your-world image
Source thewhoot.com
Lemon Meringue Pie Shooters. Here’s a great dessert idea, we love these Lemon Meringue Pie Shooters from Mama’s Gotta Bake and they are pretty as a …

Estimated Reading Time 3 mins


LEMON CUSTARD PIE - JUST A PINCH RECIPES
lemon-custard-pie-just-a-pinch-recipes image
Source justapinch.com
How To Make lemon custard pie. 1. Heat oven to 375. Prepare 9 inch pie pan with crust. I prick the crust all over with a fork, bottom and sides. Bake crust for …

Cuisine American
Category Pies
Servings 6


LEMON CUSTARD TART RECIPE - ARCHANA'S KITCHEN
lemon-custard-tart-recipe-archanas-kitchen image
Source archanaskitchen.com
The Lemon Custard Pie Recipe is a refreshing recipe that can be made for your house parties or any special occasions for your desserts. It is a recipe that will …

4.9/5
Servings 4
Cuisine Continental
Total Time 1 hr


LEMON COCONUT CUSTARD PIE RECIPE - FOOD.COM
Source food.com
2013-04-04  · 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 …

5/5 (2)
Total Time 1 hr
Category Dessert
Calories 310 per serving


GRAMMY'S LEMON CREAM PIE {ORIGINAL 1960'S RECIPE ...
Source wellplated.com
2016-03-16  · Although you might find many other no bake lemon pie, lemon cream cheese pie, or lemon custard pie recipes online, you will not find this one—believe me, I looked. Every …

4.6/5 (26)
Total Time 4 hrs 43 mins
Category Dessert
Calories 235 per serving

  • Prepare the crust according to recipe directions, either halving the recipe (it yields enough for 2 crusts) or freezing the second crust for a later time. (I recommend making the recipe as written and freezing the second crust. It will be great to have on hand and your are going to the effort anyway, so you might as well enjoy twice the crust!)
  • Preheat the oven to 425 degrees F. Roll out the pie crust, then fit into a 9-inch wide pie plate that is 1 1/2 to 2-inches deep. Trim any overhang, then crimp the crust edges as desired. Line the crust with aluminum foil or parchment paper so that the foil/paper comes all the way up the sides of the dish and fits against the sides and bottom snugly. Fill the dish with dried beans or pie weights. Place in the preheated oven and bake until the edges are barely beginning to turn golden, 12 to 15 minutes. Remove the foil/paper and weights, then return the crust to the oven and continue baking until the bottom looks dry and lightly golden and the edges have browned, about 5 to 8 additional minutes. The bottom of the crust will puff a little as it bakes, but it will deflate again once removed from the oven. Let cool completely.
  • Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed (or a whisk and some serious arm power), beat the eggs until thick and fluffy, about 2 to 3 minutes if using a mixer. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, switch from a mixer (or whisk) to a rubber spatula. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 8 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula's back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
  • In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.


LEMON CUSTARD FREEZER PIE RECIPE | ALLRECIPES
Source allrecipes.com
2020-06-19  · Return to medium heat and cook, stirring constantly, for 2 minutes. Remove from heat and set custard aside. Step 3. Bake empty crust in the preheated oven for 3 minutes. …

Servings 1
Calories 253 per serving
Total Time 9 hrs

  • 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.


LINCOLN'S LEMON CUSTARD PIE - MRFOOD.COM
Source mrfood.com
2018-05-18  · Bake according to package directions. Meanwhile, in a medium saucepan, combine 1-1/2 cups sugar, the cornstarch and salt; mix well. Whisk in lemon juice and water until …

5/5 (1)
Estimated Reading Time 2 mins
Category Pies

  • Place pie crust in a 9-inch pie plate, pressing crust firmly into plate, then flute edges. Bake according to package directions.
  • Meanwhile, in a medium saucepan, combine 1-1/2 cups sugar, the cornstarch and salt; mix well. Whisk in lemon juice and water until combined. Whisk in egg yolks. Add boiling water and butter and bring to a boil over medium heat, stirring constantly. Boil 1 minute, then remove from heat and stir in lemon zest. Pour into pie crust.
  • 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.


LEMON CUSTARD - MARTHA STEWART
Source marthastewart.com
2011-07-26  · Step 1. 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.

3.4/5 (18)
Category Dessert & Treats Recipes
Servings 4


LEMON CUSTARD PIE - SPARKLES TO SPRINKLES
Source sparklestosprinkles.com
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.

Reviews 1
Category Dessert
Cuisine American
Total Time 1 hr 20 mins


LEMON CUSTARD PIE - EVERYDAY PIE
Source everydaypie.com
2020-07-31  · To make the filling: 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 …

5/5 (1)
Category Custard
Cuisine Sweet
Total Time 1 hr 30 mins


LEMON CUSTARD PIE RECIPE | ALLRECIPES
Source allrecipes.com
2021-06-07  · Preheat the oven to 400 degrees F (200 degrees C). Step 5. 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. Step 6. Bake pie in the preheated oven until meringue is golden brown, about 10 minutes.

4/5 (1)
Total Time 1 hr 45 mins
Author Kennyo
Calories 418 per serving


LEMON CUSTARD PIE - HOME - FACEBOOK
Source facebook.com
Lemon Custard Pie. August 10, 2015 ·. The Best Lemon Pie - Okay, so lemons aren't technically a warm-weather fruit, but this super-simple pie is so bright and beautiful, it's a welcome addition to the typical buffet spread of cobblers, fruit salads, cookies and/or brownies. Like with most custard pies, making it entails only pre-baking the ...

Followers 104


LEMON CUSTARD PIE RECIPE - FOOD NETWORK
Source foodnetwork.com

5/5 (2)
Author Food Network Kitchen
Servings 8-10
Category Dessert


GRANDMA’S LEMON CUSTARD PIE WITH LEMON CURD TOPPING - LIFE ...
Source lifecurrentsblog.com
2018-02-22  · For lemon curd topping, combine ½ cup granulated sugar, cornstarch, and salt, and water in a small saucepan, stirring until smooth. Bring mixture to a boil over medium-high heat. Reduce heat, and add the remaining 2 tablespoons sugar. Cook and stir until thickened and bubbly, about 2 minutes.

4.9/5 (19)
Category Dessert
Cuisine American
Total Time 1 hr 10 mins


LEMON CUSTARD PIE — KOSHER RECIPES — RONNIE FEIN
Source ronniefein.com
2021-12-02  · 1 teaspoon grated lemon peel. 2 tablespoons butter. 9” fully baked pie crust. 3 large egg whites. 6 tablespoons sugar. Preheat the oven to 350 degrees. Mix the 1/2 cup sugar, cornstarch and salt in a bowl and set aside. Heat the milk and raisins in a saucepan over medium heat for 6-8 minutes or until the raisins start to plump.


OLD FASHIONED LEMON CUSTARD PIE RECIPE
Source crecipe.com
Crecipe.com deliver fine selection of quality Old fashioned lemon custard pie recipes equipped with ratings, reviews and mixing tips. Get one of our Old fashioned lemon custard pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Mini Lemon Cream Pies Several people spend hours in the kitchen to make tasteful desserts. If you think …


LEMON COCONUT CUSTARD PIE RECIPE - ALL INFORMATION ABOUT ...
Source therecipes.info
Lemon Coconut Custard Pie Recipe - Food.com top www.food.com. 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. Submit a Recipe Correction. 469 People Used More …


GERMAN LEMON CUSTARD PIE - COOKEATSHARE
Source cookeatshare.com
Coconut Cusard Pie. Custard Pie... lemon pie Recipes at Epicurious.com. Lemon Chess Pie Epicurious, October 2008 A Love Affair with Southern ... Lemon Custard Pie Gourmet, November 2009. Lemon Meringue Blueberry Pie... Cooks.com - Recipes - Bisquick Custard Pie. Fills 2 foil pie pans or 1 ... size. For Chocolate Custard omit coconut and add 4 ... LEMON …


CREAMY LEMON CUSTARD PIE - ALL INFORMATION ABOUT HEALTHY ...
Source therecipes.info
Creamy Lemon Custard Pie - Homemade recipes trend allneweasyrecipes.blogspot.com. 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. 7. Gently pour the custard into the prepared pie crust. Bake until the pie appears set at the edges but is still slightly jiggly in the center, 45 …


LEMON CUSTARD PIE - MI-DEL
Source midelcookies.com
Cool lemon custard 15 minutes. Pour into prepared crust and smooth surface with spatula. Transfer pie to oven and bake until custard is firm around the edges but center jiggles slightly, 25 to 30 minutes. Cool pie to room temperature, then cover with plastic wrap and chill at least 3 hours or overnight.


LEMON MERINGUE CUSTARD PIE - ROSE REISMAN
Source artoflivingwell.ca
2015-01-23  · Lemon Meringue Custard Pie January 23, 2015 Desserts, Recipes; Lemon, meringue, pie; This is a twist on a lemon meringue pie—the filling has a creamier, custardlike texture. The meringue I have developed doesn’t leak and holds its shape for at least 2 days in the fridge. RECIPE INSTRUCTIONS 1. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan …


LEMON CUSTARD PIE BY FOODIE.YUKI | QUICK & EASY RECIPE ...
Source thefeedfeed.com
Yummy Recipe for Lemon Custard Pie by foodie.yuki. Lemon Custard Pie ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (76) "Sweet and tangy, healthy and delicious, you’ll fall in love with the melt-in-your mouth filling!"-- @foodie.yuki. Details. Prep time 20mins. Cook time 10mins. Shop Now. Serves or Makes: 8" tart. Print. Recipe. Ingredients for Crust. 1 3 / 4 cup plus 2 tablespoons almond …