Custard - Mom's Lemon Custard Pie recipes
Author: Donald Roybal
This lemon custard pie with meringue topping is a great dessert after a meal with seafood. Use your blender and a refrigerated pie crust to make this easy lemon pie.
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
Total time: 90 minutes
Cook time: 70 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Sweet
Number of ingredients: 15
Provided by: Kelli Avila
Total time: 90 minutes
Cook time: 70 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Sweet
Number of ingredients: 15
Ingredients:
- 1-9" Pate Sucree Pie Crust
- 5 eggs, divided
- ¾ cup (150 grams) granulated sugar
- 2 tablespoons (15 grams) cornstarch
- 1/8 teaspoon salt
- ⅓ cup (70 grams) lemon juice
- 1/2 teaspoon lemon extract (optional)
- 1 teaspoons vanilla extract
- 2 cups (260 grams) milk
- 1 teaspoon lemon zest
- 3/4 cup (180 grams) heavy cream
- ¼ cup (60 grams) sour cream
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
- ½ teaspoon lemon extract (optional)
How to cook:
- Prepare pastry:
- 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.
- Bake the pie:
- 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.
- Make the Whipped Cream:
- 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.
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
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 10
Provided by: Taste of Home
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 10
Ingredients:
- 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
Nutrition:
- 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.
- 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.
Lemon Custard Pie
This lemon custard pie with meringue topping is a great dessert after a meal with seafood.
Provided by: Timothy
Total time: 105 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 10
Provided by: Timothy
Total time: 105 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 10
Ingredients:
- 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
Nutrition:
- Calories: 418.4 calories
- Carbohydrate: 64.3 g
- Cholesterol: 108.7 mg
- Fat: 15.6 g
- Fiber: 0.6 g
- Protein: 6.5 g
- Saturated Fat: 6.1 g
- Sodium: 356.9 mg
- Sugar: 44.4 g
- 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.
Lemon Custard Blender Pie
Use your blender and a refrigerated pie crust to make this easy lemon pie.
Provided by: lisa
Total time: 50 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7
Provided by: lisa
Total time: 50 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
- 2 small lemons, sliced into wedges
- 4 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1 refrigerated pie crust (9 to 10 inches)
- 8 ounces Cool Whip (or sweetened whipped cream)
Nutrition:
- Calories: 389 kcal
- Carbohydrate: 41 g
- Protein: 4 g
- Fat: 25 g
- Saturated Fat: 15 g
- Trans Fat: 1 g
- Cholesterol: 162 mg
- Sodium: 49 mg
- Fiber: 1 g
- Sugar: 40 g
- Unsaturated Fat: 5 g
- Serving Size: 1 serving
- Preheat the oven to 350’ degrees. Prepare the 2 lemons by cutting into wedges and removing all seeds.
- Add all ingredients into the blender and blend on medium for 3-4 minutes or until smooth. Pour the lemon pie mixture into the ready made pie shell.
- Bake for 45 minutes or until custard is set and crust is golden.
- Let pie cool and bring to room temperature. Top with whipped cream or Cool whip and chill for 1 hour before serving.
- Refrigerate any leftovers.
