CookEat Recipe
Lemon Custard Pie
A blind-baked folded-butter crust filled with four-egg lemon-vanilla custard.
Method
Steps
Step 1
Prepare No. 117 pastry base from its listed flour, initial butter, water and salt: mix wet centre three minutes, incorporate flour five, give an unspecified cool rest; enclose the separate folding butter, roll/fold, chill three minutes, roll/fold again and chill five minutes. This produces a batch of paste for a source pie, with coverage unmeasured; its raw inputs are listed once and the batch is not an extra purchase.
Step 2
Select a pie dish 1.5 inches deep and document its diameter. Lightly butter it, line with enough prepared No. 117 paste, trim edges, cover with buttered paper and fill with dried white beans. Blind bake for the printed 20-minute guide or until firm and brown. Cool five minutes and remove beans and paper.
Step 3
Beat custard sugar and four whole eggs for five minutes. Add cold milk, vanilla and juice of the lemon; beat three minutes more. Strain into the blind-baked shell. Bake in a brisk oven for the printed 30-minute guide, continuing until the custard centre measures at least 74°C. Cool promptly, refrigerate until cold, then serve.
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