Lemonbuttermilkcustards Recipes

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OLD-FASHIONED LEMON BUTTERMILK PIE



Old-Fashioned Lemon Buttermilk Pie image

Provided by Kardea Brown

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed
1/3 cup ice water
1 1/2 cups granulated sugar
1 1/4 cups buttermilk, at room temperature
4 large eggs, plus 1 yolk, at room temperature
1/2 cup unsalted butter, melted
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 cup all-purpose flour
Whipped cream, for serving

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



Lemon Buttermilk Pie image

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

1 unbaked pie crust ((single))
1.5 cups granulated sugar
1 cup buttermilk ((at room temperature))
4 large eggs ((at room temperature))
1/2 cup unsalted butter (melted)
3 tbsp Meyer lemon juice*
1 tbsp Meyer lemon zest*
1 tsp vanilla extract ((or use vanilla bean paste))
1/4 tsp kosher salt
1/4 cup flour

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



Simple Light Lemon Custard image

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

2 eggs, beaten
1 tablespoon lemon rind, grated
1/4 cup granulated sugar
2/3 cup fresh lemon juice (about 3 lemons)
1 tablespoon light margarine

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



Lemon Buttermilk Custard Pie image

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

1 pastry for single crust pie
1 c cane sugar
3 Tbsp all purpose flour
1/2 tsp salt
2 c buttermilk
4 eggs
1/4 c melted butter
1/3 c lemon juice
1 Tbsp grated lemon peel, yellow only
1 tsp pure vanilla extract
ground nutmeg

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



Margaret Atwood's Baked Lemon Custard image

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

3/4 cup sugar
3 tablespoons butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
3 tablespoons all purpose flour
1 cup buttermilk
1/4 cup lemon juice

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



Lemon Custards image

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

6 large egg yolks
2 large eggs
1 cup sugar
13 tablespoons freshly squeezed lemon juice (do not use concentrate!!!!)
2 1/2 cups heavy cream

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



Lemon Custard with Profiteroles image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 4 servings

Number Of Ingredients 26

1 1/4 cup water
2 tablespoons butter
Pinch salt
1 vanilla bean
3 cups flour, sifted
4 egg yolks
4 egg yolks
1/3 cup sugar
1/2 plain yogurt
1/2 cup milk
1 cup heavy cream
1 lemon, grated zest
1/2 cup flour
1 teaspoon beer
1 tablespoon cold water
1 teaspoon sugar
1 egg white
1 lemon, peeled and sliced
Extra virgin olive oil
5 lemons
1/3 sugar
2 teaspoons sugar
1 cup lemon infused pastry cream
3 tablespoons milk
3 ounces candied lemon peels
4 lemon leaves

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



Lemon-Buttermilk Custards image

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

3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups buttermilk
2 tablespoons butter
3 large eggs, seperated
1 1/2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1/4 cup sugar
lemon twist

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

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