Lemon Custard Pie Recipes

MOM'S LEMON CUSTARD PIE

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.

LEMON CUSTARD PIE

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

Steps:

• 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.
• 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.
• 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.

LEMON CUSTARD PIE

Steps:

• Make the crust: Preheat the oven to 350˚ F. Pulse the saltines, coconut, sugar and salt in a food processor until finely ground. Add the butter and continue to pulse until the crumbs begin to clump together. Press the mixture into the bottom and up the sides of a 9-inch pie plate (the crust will be thick). Bake until the crust is browned around the edges and lightly browned on the bottom, 15 to 18 minutes. Remove to a rack and let cool slightly.
• Make the filling: Remove the peel from 1 lemon using a vegetable peeler, removing just the peel and not the pith. Transfer the peel to a food processor. Remove the peel from the other lemon and discard the peel. Cut off the white pith from both lemons; chop the flesh, removing any seeds, and add the flesh to the food processor along with the condensed milk. Puree, scraping down the sides. Add the egg yolks and process until combined. Strain the filling through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Pour over the crust and gently wiggle to distribute the filling. Bake until the filling is set but still slightly wiggly, about 20 minutes. Transfer to the rack and let cool 1 hour, then refrigerate until chilled, at least 3 hours.
• Just before serving, make the topping: Beat the heavy cream and sugar in a bowl with a mixer on medium speed until medium peaks form. Serve with the pie.

LEMON CUSTARD PIE

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.

" LEMON COCONUT CUSTARD" PIE

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.

LEMON BLUEBERRY CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
• Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.

LEMON CUSTARD FREEZER PIE

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.

LEMON CUSTARD FILLING

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.

LEMON CUSTARD

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.