I got Second Place!! I even got a ribbon. There were 20something pies entered. I lost to a Banana Cream pie that had little heart shaped sprinkles. Like I even had a chance against the charm of heart sprinkles.
Lemon Custard Pie:
Crust (This recipe makes 2 crusts, Just freeze or fridge the other half, or better yet... make two pies!)
6 ounces cream cheese
1 cup butter
2 1/2 cups flour (I use unbleached)
Soften butter and cream cheese. Cream together in mixer, slowly add flour. Will have a playdough like consistency. Split in half, and press into ungreased (really 100% unnecessary with all that butter) pie plate. Poke all around with fork so there are no bubbles while baking. Fridge it.
Pie Filling:
I have to give credit where credit is due. I got the filling recipe from Taste of Home. It is called Mom's Lemon Custard Pie. I am telling you with complete honesty however, you need to use my crust if you want to win. BEST CRUST EVER. Tastes like a shortbread cookie.
Ingredients
- 1 cup sugar
- 1 tablespoon butter, softened
- 2 eggs, separated
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup lemon juice
- 2 teaspoons grated lemon peel
Directions
- In a large bowl, beat sugar and butter until well blended. Add the egg yolks, one at a time, beating well after each addition. Add the milk, flour and salt; mix well. Stir in lemon juice and peel; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
- Pour into pie shell. Bake at 325° for 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool. Garnish with whipped cream, lemon and mint if desired. Store in the refrigerator. Yield: 6-8 servings.
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