Zesty Lemon Custard Pie
This Zesty Lemon Custard Pie combines the best of both homemade pie crust recipes and custard pie recipes. Prepare the cookie crust ahead of time to save time.
Cooking Time40 min
Ingredients
- Cookie Pastry:
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup sugar
- 1 egg
- 1 1/2 cup flour
- Filling:
- 1/4 cup unsalted butter
- 4 eggs
- 1 cup sugar
- 1 tablespoon lemon zest (from 1 large lemon)
- 2/3 cup fresh lemon juice
- powdered sugar for garnish
Instructions
- Preheat oven to 350 degrees F.
- To Make Pastry: Beat butter and sugar until light and fluffy, about 2 minutes.
- Add egg and flour and mix until a smooth dough is formed.
- Shape the dough into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate until chilled.
- Roll or press dough evenly over bottom and sides of 9-inch pie pan.
- To Make Filling: Melt butter in microwave; set aside.
- Whisk eggs and sugar in medium-size bowl until blended.
- Add lemon zest to egg mixture and slowly stir in butter and lemon juice until incorporated.
- Pour filling into crust. Bake for 30 to 40 minutes at 350 degrees F, or until top of custard is lightly browned. It will not test clean and will look underdone, but it will set as it cools.
- When cool, refrigerate. Before serving, sprinkle powdered sugar on top.
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