Lemon Custard Mincemeat Pie

Yields Makes 10 to 12 servings
AuthorRuth Womac, Port Angeles, Washington,
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.

Ingredients

 1 jar (29 oz.) prepared mincemeat
  10-inch pie pastry for single-crust pie
 1 lemon (5 oz.), rinsed
 2/3 cup sugar
 2 tablespoons all-purpose flour
 1 cup milk
 3 tablespoons melted butter or margarine
 2 large eggs
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories385
% Daily Value *
Total Fat 14g18%
Saturated Fat 5.9g30%
Cholesterol 56mg19%
Sodium 320mg14%
Total Carbohydrate 60g22%
Dietary Fiber 0.5g2%
Protein 4.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

Spread mincemeat evenly over bottom of unbaked 10-inch pastry in pan. Set pan in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.

Step 2
2

Grate 1 tablespoon of peel (yellow part only) from the lemon. Ream 3 tablespoons juice.

Step 3
3

In a bowl, mix sugar and flour. Whisk in milk, butter, eggs, lemon peel, and lemon juice. Carefully pour mixture over mincemeat.

Step 4
4

Bake in a 375° oven until custard barely jiggles when pan is gently shaken, 45 to 55 minutes (35 to 45 minutes in a convection oven). If pie browns too quickly (check after 15 minutes), cover loosely with foil. Let cool on a rack, uncovered, about 2 hours. Cut into wedges.

Ingredients

 1 jar (29 oz.) prepared mincemeat
  10-inch pie pastry for single-crust pie
 1 lemon (5 oz.), rinsed
 2/3 cup sugar
 2 tablespoons all-purpose flour
 1 cup milk
 3 tablespoons melted butter or margarine
 2 large eggs
Lemon Custard Mincemeat Pie
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