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Print this Recipe    Lemon Custard

ZESTY LEMON CUSTARD PIE

1 recipe cookie pastry

1/2 stick unsalted butter
4 eggs
1 cup sugar
1 tablespoon grated lemon peel (1 large lemon)
2/3 cup fresh lemon juice
powdered sugar for top

Preheat oven to 350.

Make pastry and roll or press dough evenly over bottom and up sides
of 9-inch pie pan.

Melt butter in microwave; set aside. Whisk eggs and sugar in
medium-size bowl until blended. Add peel and slowly stir in butter
and lemon juice until incorporated. Pour into crust. Bake for
30 to 40 minutes or until top of custard is lightly browned. It
will not test clean and will look underdone, but will set as it
cools. When cool, refrigerate. Before serving, sprinkle powdered
sugar on top.



COOKIE PASTRY

1 stick unsalted butter, room temperature
1/4 cup sugar
1 egg
1 1/2 cups flour

Beat butter and sugar until light and fluffy, about 2 minutes.
Add egg and flour and mix until smooth dough is formed. With hands,
shape into a ball and flatten into a disc. Wrap in plastic wrap
and refrigerate until chilled.

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