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Zesty Lemon Custard Pie

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Recipe

 

Yield

1 pie

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Cookie pastry
1 x butter
unsalted, at room temperature
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¼ cup sugar
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1 x eggs
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1 ½ cups all-purpose flour
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Filling
1 each butter, unsalted
stick
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4 large eggs
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1 cup sugar
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1 tablespoon lemon zest
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cup lemon juice
fresh
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1 x powdered sugar
for garnish
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Ingredients

Amount Measure Ingredient Features
Cookie pastry
1 x butter
unsalted, at room temperature
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59 ml sugar
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1 x eggs
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355 ml all-purpose flour
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Filling
1 each butter, unsalted
stick
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4 large eggs
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237 ml sugar
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15 ml lemon zest
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158 ml lemon juice
fresh
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1 x powdered sugar
for garnish
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Directions

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℉ (180℃).

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 49410% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 71mg 3%
Total Carbohydrate 34g 34%
Dietary Fiber 2g 6%
Sugars g
Protein 23g
Vitamin A 5% Vitamin C 34%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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