- 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
- 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
How to Make It
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.
Grate 1 tablespoon of peel (yellow part only) from the lemon. Ream 3 tablespoons juice.
In a bowl, mix sugar and flour. Whisk in milk, butter, eggs, lemon peel, and lemon juice. Carefully pour mixture over mincemeat.
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.