Lemon Vanilla Custard Pie W Brandied Whipped Cream Food

FRESH VANILLA BEAN WHIPPED CREAM

Steps:

• Place a large mixing bowl over another large mixing bowl filled with ice. Add the heavy cream and vanilla bean seeds to the bowl on top. Sift the sugar over the mixture. With a balloon whisk, beat the mixture vigorously until the cream reaches soft peaks. Stop immediately. Refrigerate until ready to use.

LEMON-VANILLA WHIPPED CREAM

Steps:

• Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

VANILLA CREAM PIE

Steps:

• 1. Heat oven to 450°F. Prepare pie crust for one-crust baked shell using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.2. In medium saucepan, combine sugar, cornstarch and salt mix well. Stir in milk until smooth. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 2 minutes. Remove from heat.3. Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook just until mixture begins to bubble, stirring constantly.4. Remove from heat stir in margarine and vanilla. Pour into cooled baked shell. Refrigerate 3 hours or until set. If desired, top with whipped cream. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 300 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 5 g 25% * Cholesterol: 95 mg 32% * Sodium: 250 mg 10% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 0 g 0% * Sugars: 24 g * Protein: 5 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 15% * Iron: 2% * Dietary Exchanges: 1 1/2 Starch, 1 Fruit, 2 1/2 Fat or 2 1/2 Carbohydrate, 2 1/2 FatVariationsBanana Cream Pie: Cool filling in saucepan to lukewarm. Slice 2 or 3 bananas into cooled baked shell. Pour filling over bananas.Butterscotch Cream Pie: Substitute firmly packed brown sugar for sugar.Chocolate Cream Pie: Increase sugar to 1 cup and add 2 oz. unsweetened chocolate to filling mixture before cooking.Coconut Cream Pie: Stir 1 cup coconut into cooked filling with margarine and vanilla.

LEMON CREAM PIE

Steps:

• 1. Combine the eggs, sugar, and lemon zest in a heavy medium-size saucepan and whisk the mixture until it is smooth. Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil.
• 2. Pour the lemon curd through a fine mesh strainer into a glass bowl. Cover the surface with plastic wrap. Refrigerate the lemon curd until it is cold and thick, at least 3 hours and up to 3 days.
• 3. In a medium-size mixing bowl using an electric mixer, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon curd and scrape the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
• Choosing a crust
• My favorite crust for this pie is vanilla wafer crust.
• Dressing it up
• Spoon some raspberry coulis onto dessert plates, place pieces of pie on top, and scatter kiwi slices on top of and around the slices of pie.

LEMON CUSTARD PIE

Steps:

• Combine milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly until mixture thickens to the consistency of pudding, 8 to 10 minutes. Remove from heat.
• Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth.
• Return pudding to the heat; slowly stir in egg yolk mixture. Increase heat to high and boil, stirring constantly, for at least 2 minutes. Stir in butter and 1 teaspoon vanilla extract. Pour thickened custard into the pie shell.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixture until a fluffy meringue forms. Spread meringue over the custard.
• Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.

LEMON CUSTARD PIE

Steps:

• Make graham cracker crust:
• Preheat oven to 350°F with rack in middle. Lightly butter pie plate.
• Stir together all crust ingredients, then press onto bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool completely, about 45 minutes.
• Make lemon custard filling:
• Reduce oven temperature to 325°F.
• Pulse sugar and zest in a food processor until zest is finely chopped, then transfer to a small heavy saucepan with water. Bring to a boil over medium heat, stirring until sugar has dissolved, then boil, without stirring, 5 minutes. Stir in cream and salt, then cook until hot (do not let boil).
• Whisk eggs in a large bowl. Add hot cream mixture in a slow stream, whisking constantly, then whisk in lemon juice.
• Strain custard through a fine sieve into another bowl, then pour into crust.
• Bake until filling is set 2 inches from edge but center is still wobbly, 25 to 30 minutes. Cool completely (filling will continue to set as it cools).

LEMON WHIPPED PIE

Steps:

• Dissolve gelatin in boiling water. Set aside to cool.
• In a large mixing bowl, whip the chilled evaporated milk. Mix in sugar and lemon juice. Add cooled gelatin mixture and whip until all ingredients are thoroughly combined. Stir in crushed pineapple.
• Pour half of mixture into each crust. Chill before serving. Garnish with chopped maraschino cherries if desired.

MOM'S LEMON CUSTARD PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.

LEMON WHIPPED CREAM

Steps:

• Beat cream on high speed until it begins to thicken.
• Gradually add sugar.
• Continue beating and add lemon juice.
• Beat until soft peaks form.
• Fold lemon rinds in by hand.
• Refrigerate.

FLAVORED WHIPPED CREAM

Steps:

• Beat whipping cream, sugar, and flavoring in chilled bowl until stiff peaks form.