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Receta Lemon Custard Mincemeat Pie
by Global Cookbook

Lemon Custard Mincemeat Pie
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Ingredientes

  • 1 jar prepared mincemeat - (29 ounce)
  • 1 x Pie Pastry (see recipe) (10" pastry for single-crust pie)
  • 1 x lemon - (5 ounce) rinsed
  • 2/3 c. sugar
  • 2 Tbsp. all-purpose flour
  • 1 c. lowfat milk
  • 3 Tbsp. melted butter or possibly margarine
  • 2 lrg Large eggs

Direcciones

  1. Spread mincemeat proportionately over bottom of unbaked 10-inch pastry in pan. Set pan in a foil-lined 12-inch pizza pan or possibly 10- by 15-inch baking pan.
  2. Grate 1 Tbsp. of peel (yellow part only) from the lemon. Ream 3 Tbsp. juice.
  3. In a bowl, mix sugar and flour. Whisk in lowfat milk, butter, Large eggs, lemon peel, and lemon juice. Carefully pour mix over mincemeat.
  4. Bake in a 375 degrees oven till custard barely jiggles when pan is gently shaken, 45 to 55 min (35 to 45 min in a convection oven). If pie browns too quickly (check after 15 min), cover loosely with foil. Let cold on a rack, uncovered, about 2 hrs. Cut into wedges.
  5. This recipe yields 10 to 12 servings.
  6. Comments: A layer of lemon custard brings a fresh touch to mincemeat in this holiday pie. If making up to 1 day ahead, cover and chill.