My Aunt's Lemon Custard Pie

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Details: Written by Archana Doshi; Hits: 4451

A refreshing recipe of Lemon Custard Pie that my aunts who is a wonderful baker made it everytime I visited her. She never fails to impress us with her cooking skills. And this recipe I managed to sneak out of her recipe diary. Lemon is one of my favorite flavors when it comes to desserts and I never till date have ever refused to eat something lemony. And this recipe does just that, its super delicious and refreshing!

Lemon Custard Pie

Ingredients

3 tablespoons all-purpose flour

1 cup milk

1 cup castor sugar

1 tablespoon softened butter

2 eggs, separated

1/4 cup freshly squeezed lemon juice

2 teaspoons grated lemon zest

1 recipe pastry crust and prepare it in a 9 inch pan

(do not bake the pie crust right now, just prepare the dough, roll the dough and fit into the pie crust pan and refrigerate until the lemon filling is ready)

Kiwi fruit or any other tropical fruit and mint for Decorating

Method

Preheat the oven to 170 C.

Combine the cold milk and flour and stir until the flour is well dissolved.

Using a stand mixer bowl or any other large bowl beat sugar and butter until well combined. While it is beating add in the egg yolks, one at a time, beating well after each addition until the mixture is soft and fluffy. Continue beating and finally stir in the milk flour mixture. Finally fold in the lemon juice and the zest of the lemon and set aside.

In another bowl, whisk the egg whites until it stiff forms peaks. As you continue to whisk the egg whites you will notice they will turn from translucent to white in color and when you lift the whisk up it will stand up like a peak. At this stage stop beating. It is important while whisking that the bowl and the whisk is completely dry and clean, else the stiff peaks will not form.

Fold the egg white mixture into the above lemon mixture. Pour this mixture into the prepared pie crust pan. Place the pie pan in the oven and bake for about an hour, until the top is slightly browned.

Remove from the oven and cool completely before you can refrigerate it. Before serving you can top it with slices of tropical fruits and mint.

Note: I love to make this in individual 4 inch pie pans, as it becomes easy to serve for parties and cuts well when in smaller pie pans.