Irresistible Lemon Custard Pie with Crunchy Almonds

Simple, fluffy, fragrant, with delicate cream! The pie with an airy, porous crumb and deliciously aromatic lemon custard will not leave any home-baking lover indifferent. A delicate citrus addition and crunchy almonds add a special taste. And it’s very easy to prepare!
cook time: 1h 30 min
Nora Vaughn
Irresistible Lemon Custard Pie with Crunchy Almonds

Nutrition Facts (per serving)

321
Calories
18g
Fat
33g
Carbs
6g
Protein

Ingredients (12 portions)

Basic:

Almond petals 20 g

For dough:

Eggs 3 pc
Sugar 125 g
Sour cream 50 g
Vegetable oil 150 g
Salt to taste
Vanilla sugar 1 tbsp
Baking powder 12 g
Wheat flour 280 g

For the custard:

Eggs 1 pc
Sugar 50 g
Milk 250 ml
Butter 25 g
Starch 25 g
Lemon juice 1.5 tbsp
Lemon zest 1 tbsp

Recipe instructions

Step 1

Step 1
How to make lemon custard pie? Make the custard first as it needs to cool. Measure out the necessary ingredients for the cream. Starch can be taken from either potato or corn.

Step 2

Step 2
In a small bowl, whisk the egg and sugar until smooth.

Step 3

Step 3
Pour starch into the sweet egg mass and stir until the lumps disappear.

Step 4

Step 4
Pour milk into a saucepan with a thick bottom, add lemon zest. Heat the milk until almost boiling.

Step 5

Step 5
While stirring vigorously, pour some of the hot milk into the egg-starch mixture.

Step 6

Step 6
Return the rest of the milk to the stove. Pour the resulting mixture from the bowl back into the hot milk. At the same time, actively stir the mixture so that the mixture is brewed and lumps do not form.

Step 7

Step 7
Cook the cream over moderate heat, stirring all the time, until thickened. It happens quickly. As soon as bubbles appear, that is, the cream begins to boil, remove the pan from the stove.

Step 8

Step 8
Add butter and lemon juice to the cream. Mix well.

Step 9

Step 9
The result is a thick, very aromatic, delicious lemon cream. Cover it with cling film in contact to prevent a crust from forming on the surface. Leave the cream until it cools.

Step 10

Step 10
While the cream is cooling, prepare the pie dough. Take odorless vegetable oil. Vanilla sugar can be replaced with vanillin.

Step 11

Step 11
Mix flour with baking powder, sift into a convenient wide bowl. Sifting will enrich the flour with oxygen, which will make the cake rise better during baking and turn out fluffy and porous.

Step 12

Step 12
Beat eggs with sugar, salt and vanilla sugar until smooth. What to use when whipping? To make the process easier, you can use a mixer, but a regular whisk will do. This is not important here.

Step 13

Step 13
Add sour cream and vegetable oil to the egg-sugar mixture and beat again.

Step 14

Step 14
Add the sifted flour with baking powder and beat until the lumps disappear.

Step 15

Step 15
You should get a thick, homogeneous dough.

Step 16

Step 16
Line a baking pan with parchment. Pour the dough into the mold and smooth the top. My mold diameter is 22 cm.

Step 17

Step 17
Place the cream into a piping bag. Apply the cream onto the dough in the form of a mesh. At the same time, lightly press the tip of the pastry bag into the dough so that the cream ends up inside the pie. I had a little cream left, so I laid it on top of the bottom strips of mesh.

Step 18

Step 18
Place almond petals between the cream mesh.

Step 19

Step 19
Bake the pie in an oven preheated to 180C for 40 minutes until golden brown. Check readiness with a wooden skewer. If it comes out dry from the middle of the pie, the pie is ready. Baking times may differ from those indicated, so be guided by the operating characteristics of your oven.

Step 20

Step 20
Let the finished pie cool, cut into portions and serve. Bon appetit!

Additional rubrics

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