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
MOM'S LEMON CUSTARD PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON CUSTARD PIE
This lemon custard pie with meringue topping is a great dessert after a meal with seafood.
Provided by Timothy
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 64.3 g, Cholesterol 108.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 6.1 g, Sodium 356.9 mg, Sugar 44.4 g
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.)
LIGHT LEMON CUSTARD
Categories Dairy Egg Dessert Low Fat Low Sodium Lemon Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over wine in small bowl. Let stand 10 minutes to soften.
- Whisk eggs and sugar to blend in heavy small saucepan. Mix in nonfat milk then lemon juice and peel. Stir over medium-high heat until mixture thickens slightly and just come to boil. Remove from heat; immediately mix in gelatin mixture. Stir until gelatin dissolves. Divide custard among four 1/2-cup ramekins or custard cups. Chill until set, about 2 hours. (Can be prepared 2 days ahead.)Garnish each with lemon slice and mint sprig and serve.
NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES
Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
- Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
- Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
- Refrigerate, uncovered, until set, at least 3 hours.
- As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
- To serve, top each lemon custard with some strawberry topping and grind black pepper on top.
LEMON CUSTARD
Chef Pasquale Martinelli makes this lemon custard for his sporcamusi recipe, a phyllo pastry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 6
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.
More about "light lemon custard recipes"
LEMON CUP CUSTARD RECIPE | MYRECIPES
From myrecipes.com
INSTANT POT LEMON CUSTARD CUPS - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
EASY PEASY LEMON SQUEEZY CUSTARD RECIPE
From wickedstuffed.com
LEMON CUSTARD - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (28)Total Time 2 hrs 35 minsCategory DessertPublished May 31, 2022
LEMON CUSTARD PIE - EVERYDAY PIE
From everydaypie.com
EASY BLENDER LEMON CURD | KITCHN | KITCHN
From thekitchn.com
LEMON CUSTARD WITH RASPBERRY SAUCE RECIPE | EPICURIOUS
From epicurious.com
HONEY-LEMON CUSTARD WITH FRUIT RECIPE | BON APPéTIT
From bonappetit.com
LEMON CAKE CUSTARD - MY COUNTRY TABLE
From mycountrytable.com
HOW TO MAKE LEMON CUSTARD MAGIC CAKE - TASTE OF HOME
From tasteofhome.com
VEGAN LEMON CUSTARD {EASY, NO BAKE, GLUTEN-FREE}
From worldofvegan.com
SUGAR FREE PUDDING (LEMON CUSTARD) - WHAT A GIRL EATS
From whatagirleats.com
LEMON POSSET IS THE NO-FUSS PUDDING YOU NEED IN YOUR LIFE
From spokesman.com
33 ABSOLUTELY DREAMY NO-BAKE LEMON DESSERTS - TASTE OF HOME
From tasteofhome.com
LEMON VANILLA CUSTARD SLICE - SUGAR SALT MAGIC
From sugarsaltmagic.com
LEMON POSSET IS THE NO-FUSS PUDDING YOU NEED IN YOUR LIFE
From washingtonpost.com
THE SECRET LEMON CUSTARD RECIPE (FROM A PROFESSIONAL CHEF)
From foodanddating.com
You'll also love