OLD-FASHIONED LEMON BUTTERMILK PIE
Steps:
- For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
- Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
- For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.
LEMON BUTTERMILK PIE
This Lemon Buttermilk Pie has a creamy custard filling and bold citrus flavor. It's very easy to make!
Provided by Joanne Ozug
Categories Dessert
Time 1h55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Fit the pie crust into a standard 9" pie plate, and keep it in the refrigerator while you make the filling.
- In a large bowl, whisk to combine the sugar, buttermilk, eggs, melted butter, Meyer lemon juice, Meyer lemon zest, vanilla extract, and salt, until thoroughly blended and smooth.
- Add the flour and briefly whisk until incorporated.
- Pour the filling into the unbaked pie crust and bake for 60 minutes, until the top is golden brown and crackly. To further assess doneness, jostle the oven rack slightly and look at the filling. The custard should jiggle when moved, but shouldn't look liquidy or loose in the center.
- Let the pie cool for at least 45 minutes before serving. Note that while the pie cools, it will deflate slightly, and this is normal because of all the eggs in the filling. When cooled, slice and enjoy!
Nutrition Facts : Calories 434 kcal, Carbohydrate 57 g, Protein 5 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 112 mg, Sodium 307 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving
SIMPLE LIGHT LEMON CUSTARD
Great as a dessert topping. Ready in less than 10 minutes. Sinfully rich yet low-calorie compared to most lemon custard/curd.
Provided by Just Happy
Categories Dessert
Time 11m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs, lemon rind and sugar in a saucepan on medium heat.
- Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
- Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
- Set aside, let cool before serving.
- Mixture will thicken even more when cold.
- Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!
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.
MARGARET ATWOOD'S BAKED LEMON CUSTARD
Categories Milk/Cream Egg Dessert Bake Quick & Easy Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
- Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)
LEMON CUSTARDS
This is another one of my favorite recipes. Borrowed from one of my pastry-chef heros, Emily Luchetti, these lemon custards are about as perfect a custard as they come. Despite the heavy sounding ingredients, they are light and lemony and just wonderful. I usually serve them with a crisp cookie. They don't need any other accompaniment.
Provided by P48422
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F.
- Place eight 6 oz.
- ramekins in a deep baking pan.
- Put the yolks, eggs, and sugar in a bowl and whisk until smooth.
- Stir in the lemon juice and the cream.
- Pour the mixture through a very fine mesh strainer, then ladle into the ramekins.
- Place the pan with the ramekins into the oven, then fill the pan with hot water about half-way up the sides of the ramekins.
- (It's easier to fill the pan when it's already in the oven).
- Cover the pan lightly with aluminum foil and bake for about 50 minutes.
- You can tell they are done when, if you gently shake the pan, the sides are firm but the center of each ramekin, about the size of a quarter, is still jiggly like jello (not liquid!).
- That's okay- I promise.
- That means they are perfect.
- Do not overcook, or your custard will taste like scrambled eggs.
- Remove the custards from the water bath and refrigerate overnight, but for at least 6 hours.
- As they chill, they will completely firm up.
- Before serving, let them sit at room temperature for 15 minutes.
- I like to serve these with a crisp cookie, like a gingersnap.
LEMON CUSTARD WITH PROFITEROLES
Steps:
- Preheat oven to 400 degrees F.
- To make the profiteroles, heat the water with the butter, salt, and vanilla bean. As soon as the water begins to boil, remove vanilla bean and incorporate the flour all at once, stirring vigorously. Cook the mixture over low heat, continuously beating. Cook until ingredients are combined and batter cleanly comes off the sides of the pan. Transfer mixture to a bowl, let cool slightly, and add egg yolks one at a time beating well between each egg added. Transfer batter to a pastry bag and pipe small rounds onto parchment paper lined baking sheet. Bake for 10 to15 minutes.
- Preheat oven to 200 degrees F.
- Lemon infused pastry cream: Beat egg yolks with half the sugar, then add the yogurt, mixing well. Bring the milk, heavy cream, and remaining sugar to a boil. Slowly add the hot cream and milk to the beaten eggs. This step is called tempering. Add the grated zest, transfer to a mold, and bake for 45 minutes. Allow cream to cool and refrigerate.
- Lemon fritters: Place flour in a bowl and add the beer and water in a stream, whisking continuously. Add the sugar and incorporate the egg whites beaten to stiff peaks. Dip the lemon slices in the batter, and fry in olive oil. Drain on a paper towel.
- Lemon sauce: Cut the tops off of 4 lemons and hollow them out, reserving the pulp. Squeeze the pulp and filter the juice. Transfer to a saucepan and add 1/3 cup of sugar, and cook over low heat until a syrup consistency is achieved. To finish the sauce, add the milk and grated lemon peel to half of the infused pastry cream.
- To assemble: Fill the lemon shell with the lemon cream, and place one in the center of each plate. Fill the profiteroles with the remaining lemon infused pastry cream, and place next to filled lemon shells. Add a lemon fritter, candied lemon peel, and lemon leaves for decoration.
LEMON-BUTTERMILK CUSTARDS
Make and share this Lemon-Buttermilk Custards recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine 3/4 cup sugar and cornstarch in a 2-quart heavy saucepan; stir well. Add buttermilk;cook over medium heat,stirring constantly, 6 to 8 minutes or until mixture comes to a boil and thickens. Stir in butter.
- Combine egg yolks, lemon rind, and juice; beat well. Gradually stie one-fourth of hot mixture into yolks; add in remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 6 to 8 minutes or until snooth and thickened. Spoon mixture into four 10-ounce ungreased custard cups.
- Beat egg whites in large bowl at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tbls. at a time, beating until stiff peaks form. Spread meringue ove custards, sealing to edge of each dish.
- Bake at 325F for 20 minutes or until meringues are browned. Cool completely before serving. Garnish if desired.
Nutrition Facts : Calories 363.3, Fat 10.3, SaturatedFat 5.3, Cholesterol 177.6, Sodium 190.6, Carbohydrate 61.6, Fiber 0.2, Sugar 55, Protein 7.9
More about "lemonbuttermilkcustards recipes"
SIMPLEMILLS - LEMON CUSTARD TART
From simplemills.com
BUTTERMILK LEMON PIE - THE FRUGAL FARM WIFE
From frugalfarmwife.com
25 MUST-TRY BLACKSTONE GRIDDLE RECIPES FOR YOUR NEXT CAMPING TRIP
From myopencountry.com
LEMON CUSTARD CAKE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
LEMON CUSTARD TART - SAVING MEALTIME
From savingmealtime.com
BUTTERMILK PIE RECIPE - NYT COOKING
From cooking.nytimes.com
OLD FASHIONED LEMON BUTTERMILK PIE ~ CRUNCH TIME …
From crunchtimekitchen.com
LEMON BUTTERMILK PIE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
LEMON-BUTTERMILK CUSTARDS WITH CANDIED LEMON RECIPE
From sweetcakesug.com
BEST LEMON CUSTARD TARTS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
LUSCIOUS LEMON CUSTARD BARS - OUT OF THE BOX BAKING
From outoftheboxbaking.com
LEMON CUSTARD WITH STRAWBERRIES - ITS THYME 2 COOK
From itsthyme2cook.com
BUTTERMILK CUSTARD - SOUTHERN KITCHEN
From southernkitchen.com
EASY SOUTHERN CHESS PIE RECIPE - CHEERFULCOOK.COM
From cheerfulcook.com
30+ MUST-TRY EASTER LEMON DESSERT RECIPES TO BRIGHTEN YOUR …
From chefsbliss.com
LUSCIOUS LEMON CUSTARD DELIGHT - GREENKU RECIPES
From greenku.com
25+ HEARTY & HEALTHY EASTER COCONUT RECIPES YOU’LL LOVE
From chefsbliss.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love