Lemon Nutmeg Custards Recipes
LEMON-NUTMEG CUSTARDS
Categories Citrus Dairy Egg Dessert Bake Vegetarian Spring Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Position rack in center of oven; preheat to 325°F. Place four 3/4-cup custard cups or soufflé dishes in medium baking pan. Whisk first 3 ingredients in large bowl. Whisk in cream, lemon juice and nutmeg. Divide equally among cups.
- Add enough hot water to pan to come halfway up sides of cups. Bake until custard is set around edges but still moves slightly in center when gently shaken, about 55 minutes. Transfer cups to rack; cool slightly. Cover; chill until cold, at least 8 hours and up to 2 days. Spoon whipped cream atop custards.
LEMON BUTTERMILK CUSTARD PIE
My Grandma always made this in addition to any other pie she was baking. After she passed away in 1984, the recipe was no where to be found. She must have had it memorized! After several years of baking every recipe I could find, I decided to develop my own. This is good warm or at room temp, but if you can wait, it is better...
Provided by Stephanie Van Den Berg
Categories Pies
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Line a 9" pie plate with pastry. Trim and flute edges, set aside.
- 3. In a large bowl, combine flour, sugar and salt. In a large mixing bowl beat together the buttermilk, eggs, melted butter, lemon juice, lemon peel and vanilla. Add to the dry ingredients, mix well. Pour into pie shell and sprinkle with nutmeg.
- 4. Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees, bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve at room temperature or chilled. Store in refrigerator.
LEMON CUSTARD FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
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