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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
- 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.
- Grate 1 Tbsp. of peel (yellow part only) from the lemon. Ream 3 Tbsp. juice.
- In a bowl, mix sugar and flour. Whisk in lowfat milk, butter, Large eggs, lemon peel, and lemon juice. Carefully pour mix over mincemeat.
- 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.
- This recipe yields 10 to 12 servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 10 servings | |
| Calories 113 | |
| Calories from Fat 41 | 36% |
| Total Fat 4.7g | 6% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 49mg | 2% |
| Potassium 57mg | 2% |
| Total Carbs 16.11g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 14.75g | 10% |
| Protein 2.29g | 4% |
