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Full Online Book HomeLearning KitchenPies - Lemon - Lemon Custard Pie
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Pies - Lemon -  Lemon Custard Pie Post by :tracey Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3198

Click below to download : Pies - Lemon - Lemon Custard Pie (Format : PDF)

Pies - Lemon - Lemon Custard Pie

Filling:
3 large eggs
1/2 cup sugar
1/2 cup fresh lemon juice
2 large egg yolks
1 tablespoons grated lemon peel
1/2 cup unsalted butter, cut into pieces
1/4 cup half and half
2 teaspoons vanilla extract

Crust:
1 cups all purpose flour
2 tablespoons powdered sugar
1/4 teaspoon salt
1/4 cup chilled unsalted butter, cut into pieces
2 tablespoons chilled vegetable shortening, cut into pieces
3 tablespoons (about)ice water


For Filling: Combine first 5 ingredients in heavy large saucepan and whisk to blend. Add butter. Whisk over medium heat until filling thickens and leaves path on back of spoon when finger is drawn across, about 13 minutes (do not boil). Mix in half and half and vanilla. Whisk until filling is very thick and smooth and just begins to bubble, about 6 minutes. Transfer to bowl. Cool 15 minutes, stirring occasionally. Cover; chill until very cold, about 4 hours. (Can be made 3 days ahead. Keep chilled.)

For Crusts: Mix flour, powdered sugar and salt in processor. Add butter and shortening and process using on/off turns until mixture resembles coarse meal. Add 5 tablespoons water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; divide into 2 equal pieces. Flatten into disks. Wrap in plastic and chill until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled.)

Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-to 13-inch round. Transfer dough to 9-inch glass pie plate. Trim overhang to 1/2 inch. Fold edge of dough under and crimp decoratively. Freeze until firm, about 10 minutes.

Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Continue to bake until crusts are pale golden, piercing with toothpick if crusts bubble, about 12 minutes. Cool crust completely on rack. Maintain oven temperature.

Spoon filling into crust. Bake until filling is set in center, about 18 minutes. Cool. Chill until cold, about 2 hours. Garnish with whipped cream and lemon slices, if desired.
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Crust: 1 cup sifted all purpose flour 1/2 teaspoon salt 1/3 cup shortening 1 slightly beaten egg 1 teaspoon grated lemon rind 1 tablespoon lemon juice. Preheat oven to 400° F.Sift together flour and salt into mixing bowl. Cut in the shortening until particles are the size of small peas. Combine, the egg, lemon rind and lemon juice. Sprinkle this over flour mixture while tossing and stirring lightly with fork. Add liquid to driest particles pushing lumps to side until dough is just moist enough to hold together. (If necessary add 1 to 2 tablespoons water.) Form into a ball. Flatten
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