Lemon Custard Pie Recipes
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
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Recipe From epicurious.com
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Food Processor Egg Dessert Bake Thanksgiving Lemon Lemon Juice Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!
Recipe From allrecipes.com
Provided by M. Parker
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.
Recipe From allrecipes.com
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Not too sweet, but not too sour either, this lemon custard freezer pie makes a very light and refreshing dessert. Serve with fresh whipped cream.
Recipe From allrecipes.com
Provided by ashleyforavon
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 9h
Yield 8
Number Of Ingredients 9
This lemon custard pie with meringue topping is a great dessert after a meal with seafood.
Recipe From allrecipes.com
Provided by Timothy
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10h45m
Number Of Ingredients 16
Using zucchini was always a challenge at hom in PA Dutch country. This delightful dessert pie has a tropical flair! Don't let the ingredient list scare you away. I have served this to people who don't like squash and they never know if you don't tell them. If using zucchini squash, peel the green first for the best disguise.
Recipe From food.com
Provided by luvinlif2k
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Recipe From epicurious.com
Categories Food Processor Citrus Dessert Bake Thanksgiving Lemon Fall Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 pies or 16 servings
Number Of Ingredients 19
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2020-05-08 · Directions. Make the crust: Preheat the oven to 350˚ F. Pulse the saltines, coconut, sugar and salt in a food processor until finely ground. Add …
- 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.
LINCOLN'S LEMON CUSTARD PIE | MRFOOD.COM
2017-03-09 · In a medium bowl, with an electric mixer, beat egg whites with cream of tartar until soft peaks form. Add remaining 6 tablespoons sugar and continue beating until stiff peaks form. Spread meringue over pie filling, …
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2022-06-25 · STEP 2. Temper the egg yolks. Place the egg yolks in a small bowl. Add a spoonful of hot lemon mixture in to the egg yolks, stirring constantly. Repeat with an additional spoonful, stirring constantly ( photo 6 ). Add the …
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2016-06-09 · Pack tightly in pie dish and bake at 350° until golden and fragrant, 8 to 9 minutes. Let cool. In a large bowl, beat cream cheese until light and fluffy. Add heavy cream and beat until soft peaks ...
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Instructions. In saucepan, mix sugar, pinch of salt, cornstarch, butter, lemon peel, lemon juice, egg yolks and milk; stir and cook until thick, about 5-10 minutes. Cool. Fold in sour cream. Pour into pastry shell. Refrigerate at least 12 hours. …
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