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from Teresa's cookbook

Meyer Custard–Cream Pie

Cream Pie



  • 10 (about 2–1/3 lbs) Meyer lemons (I needed only 5)
  • 1/3 cup cornstarch
  • 1 cup sugar
  • 3 large eggs
  • 1 cup whipping cream
  • Baked, cooled 9–inch pastry shell (if purchasing, use a deep–dish crust)
  • Preparation:
    1. Grate 2 teaspoons peel from lemons. With a zester or Asian shredder, make a few long, slender strands of peel from Meyer or regular lemons; set aside. Ream 1–1/3 cups juice from the lemons.
    2. In the top of a double boiler, mix cornstarch and sugar. Stir in juice and grated peel. Fill bottom of double boiler with 1 inch water. Place pans over high heat and bring water to a simmer; adjust heat to maintain simmer. Stir until mixture is thick and shiny, 8 to 9 minutes. In a bowl, whisk eggs to blend. Whisk in about 1/2 cup lemon mixture, then return all to pan. Stir until mixture is very thick and reaches 160° F on an instant–read thermometer, about 5 minutes.
    3. Remove top pan. Place in a bowl of ice and stir often until mixture is cool to touch, about 6 minutes.
    4. In a bowl, beat cream with a mixer until stiff. Fold in lemon mixture, then spread evenly in pastry shell. Scatter reserved strands of peel on top. Chill, uncovered, until slightly firm to touch, about 2 hours. Serve, or wrap airtight and chill up to 1 day.

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    modified: 2012.05.25 | created: 2012.05.19

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