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Meyer Custard-Cream Pie

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Meyer Custard-Cream Pie

Meyer Custard-Cream Pie

Meyer Custard-Cream Pie is From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Grate 2 teaspoons peel from lemons. With a zester or Asian shredder, make a few long, slender strands of peel from Meyer or regular lemons; set aside. Ream 1 1/3 cups juice from the lemons.
Ingredients you will need
LemonLemon
JuiceJuice
Equipment you will use
ZesterZester
2
In the top of a double boiler, mix cornstarch and sugar. Stir in juice and grated peel. Fill bottom of double boiler with 1 inch water.
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Corn StarchCorn Starch
JuiceJuice
SugarSugar
WaterWater
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Double BoilerDouble Boiler
3
Place pans over high heat and bring water to a simmer; adjust heat to maintain simmer. Stir until mixture is thick and shiny, 8 to 9 minutes. In a bowl, whisk eggs to blend.
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WaterWater
EggEgg
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WhiskWhisk
BowlBowl
4
Whisk in about 1/2 cup lemon mixture, then return all to pan. Stir until mixture is very thick and reaches 160 on an instant-read thermometer, about 5 minutes.
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LemonLemon
Equipment you will use
Kitchen ThermometerKitchen Thermometer
WhiskWhisk
Frying PanFrying Pan
5
Remove top pan.
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Frying PanFrying Pan
6
Place in a bowl of ice and stir often until mixture is cool to touch, about 6 minutes.
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IceIce
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BowlBowl
7
In a bowl, beat cream with a mixer until stiff. Fold in lemon mixture, then spread evenly in pastry shell. Scatter reserved strands of peel on top. Chill, uncovered, until slightly firm to touch, about 2 hours.
Ingredients you will need
Pastry ShellsPastry Shells
SpreadSpread
CreamCream
LemonLemon
Equipment you will use
BlenderBlender
BowlBowl
8
Serve, or wrap airtight and chill up to 1 day.
Ingredients you will need
WrapWrap
DifficultyHard
Ready In45 m.
Servings8
Health Score3
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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