How To make Zesty Lemon Custard Pie
Cookie Pastry
1 Stick Unsalted Butter :
at
Room temperature 1/4 c Sugar
1 Egg
1 1/2 c Flour
Filling 1/2 Stick Unsalted Butter
4 Eggs
1 c Sugar
1 tb Grated Lemon Peel :
(1
lg Lemon) 2/3 c Fresh Lemon Juice
Powdered Sugar -- for Garnish
Cookie Pastry: Beat butter and sugar until light and fluffy, about 2 minutes. Add egg and flour and mix until smooth dough is formed. With hands, shape into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate until chilled. Preheat oven to 350. Make pastry and roll or press dough evenly over bottom and up sides of 9-inch pie pan. Melt butter in microwave; set aside. Whisk eggs and sugar in medium-size bowl until blended. Add peel and slowly stir in butter and lemon juice until incorporated. Pour into crust. Bake for 30 to 40 minutes or until top of custard is lightly browned. It will not test clean and will look underdone, but will set as it cools. When cool, refrigerate. Before serving, sprinkle powdered sugar on top. Recipe By :
How To make Zesty Lemon Custard Pie's Videos
Clear Lemon Meringue Pie
In this video recipe Barry tries to make a clear lemon meringue pie! So that's a pie that you can actually see the base due to a yummy transparent filling! See how it goes...
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Zesty orange custard and raspberry curd meringue tarts
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Zesty Lemon Custard Pie - Kitchen Cat
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★ Kitchen Cat ★ Zesty Lemon Custard Pie Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Sugar
1 tb : Grated Lemon Peel; (1 Large Lemon)
2/3 c : Fresh Lemon Juice
1 Stick : Unsalted Butter; At Room Temperature
1 1/2 c : Flour
4 : Eggs
Powdered Sugar; for Garnish
1 c : Sugar
1 : Egg
1/2 Stick : Unsalted Butter
The PERFECT Lemon Meringue Pie Recipe
Lemon Meringue Pie is the perfect dessert recipe for any season, with zesty and citrusy lemon curd and a fluffy layer of meringue inside a flaky pie crust. Make this lemon pie with a buttery homemade pie crust or use store-bought if you are short on time. The lemon curd is rich and custardy with refreshing and bold lemon flavor from freshly squeezed lemon juice and zippy lemon zest. Each layer is satisfying to make, and you’ll love the marshmallowy meringue weather you
RECIPE:
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GALAKTOMPOUREKO - GREEK FILLO CUSTARD PIE WITH SYRUP RECIPE
GALAKTOMPOUREKO - CUSTARD PIE WITH SYRUP
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RECIPE
Ingredients
Custard
1 cup fine semolina
1 cup caster sugar
6 cups milk
5 eggs
1 packet vanilla sugar
250g butter, melted for brushing fillo
1 package fillo pastry
Syrup
3 cups caster sugar
1.5 cups water
1 lemon, juiced
Method:
Syrup
1. Combine the sugar and water in a saucepan over medium heat, stirring to dissolve. Once the syrup reaches boiling point, boil for 6 minutes. Add the lemon juice. Boil for another 2 minutes.
2. Remove from heat, and set aside to cool.
Custard
1. Beat the eggs along with half the sugar in a mixer for 3-4 minutes.
2. The mixture needs to become very fluffy and become a light meringue and set aside until needed.
3. In a saucepan, add the milk, the remaining sugar, and vanilla suagr. Place over medium to high heat and bring to a boil.
4. As soon as you see that the mixture is bubbling, add the semolina and whisk for about 3-4 minutes until it thickens. When the whisk leaves streaks in the mixture, it means it has thickened enough and it is ready. Remove from heat.Transfer the mixture to a bowl and continue to beat with a spatula for 4-5 minutes, until the mixture cools a little. When ready, add the eggs to the bowl and gently fold with a spoon. Your custard filling is ready.
Assemble
1. Preheat oven to 160*C.
2. Generously brush a baking tray with some of the melted butter.
3. Start assembling by spreading a sheet of fillo pastry in the pan and brush with butter. Repeat the same process with the remaining 12 sheets of fillo.
4. Spread the custard on top and turn in the fillo that is hanging over the edges.
5. Add the remaining sheets over the custard, brushing each one with melted butter.
6. Carefully cover with the final sheet you set aside. Use your pastry brush to help you turn it inwards, towards the bottom of the pan to seal the tray.
7. Drizzle a generous amount of melted butter over the top and spray with some water.
8. Score the top of the pie into 10-12 pieces and then cut into them and pour the remaining butter on top.
9. Bake for 1 hour or until golden brown and crunchy.
10. When ready, remove from oven and immediately pour the cold syrup over the top.
11. Can be served warm or cooled and refrigerated.
The tastiest lemon custard tart full video on my page
A recipe that I recently tried and absolutely loved - Meyer lemon custard tart with a tart shell made with lemon zest and cold butter. This dessert is the perfect combination of tangy and sweet, with a creamy texture that's light enough to enjoy without feeling too full.
The recipe for the tart shell calls for cold butter and lemon zest, which gives it a bright, zesty flavor that complements the tanginess of the Meyer lemon custard perfectly. And the custard itself is so creamy and smooth, with just the right amount of sweetness.
If you're looking for a dessert that's both impressive and delicious, I highly recommend giving this recipe a try. It's perfect for any occasion, whether you're entertaining guests or just want to indulge in a special treat on your own.
I hope you enjoy this recipe as much as I did! Let me know if you give it a try and how it turns out for you.
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