Lemon Custard Mincemeat Pie

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.
Makes 10 to 12 servings


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1 jar (29 oz.) prepared mincemeat
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


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.

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

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

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.

Created date

October 2005

Nutritional Information

Calories 385
Caloriesfromfat 33 %
Protein 4.3 g
Fat 14 g
Satfat 5.9 g
Carbohydrate 60 g
Fiber 0.5 g
Sodium 320 mg
Cholesterol 56 mg