Sunday, February 04, 2007

Pie Recipes #220 - Lemon Custard Pie - Old Fashioned Pie Recipes

Lemon Custard Pie
Submitted by Dorina

Cook:60 Min

1 cup all-purpose white flour
1 tablespoon granulated sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons vegetable oil, preferably canola oil
3 lemons
2 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
3 large egg whites
powdered sugar, for dusting

To make crust: Lightly oil a 9-inch pie plate or coat with nonstick cooking spray. In a medium-sized bowl, stir together flour, sugar and salt. In a small saucepan over low heat, melt butter, swirling it in the pan for about 30 seconds, until light brown. Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water (1 to 2 Tablespoons) so that the dough will hold together. Press the dough into a flattened disk.Place two 14-inch sheets of plastic wrap overlapping by 2 inches on the work surface. Place pastry in the center and cover with two more overlapping sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough over the prepared pie plate. Carefully peel away the remaining plastic wrap. Fold the edges under at the rim and crimp. Chill the pastry while you prepare the filling.

To make filling: Place oven rack in lowest position; preheat oven to 350 degrees F (175 degrees C). Grate zest from lemons into a medium-sized saucepan; set aside. With a sharp knife, remove the white pith from the lemons and discard. Working over the saucepan to catch the juice, cut the lemon segments from their surrounding membranes, letting them drop into the saucepan. Squeeze any remaining juice from the membranes into the saucepan. Stir in sugar and salt. Bring to a simmer over medium heat, stirring, until sugar dissolves. Remove from heat.In a medium-sized bowl, whisk together the eggs and egg whites. Slowly whisk the hot lemon-sugar mixture into the eggs.

Pour into the pie shell and bake for 20 to 25 minutes, or until the filling is set and light golden on top. Let cool on a rack. Before serving, dust with confectioner's sugar .

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