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Zesty Lemon Custard Pie

 

95

Yield

1

pie

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Low Sodium
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 49410% of calories 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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