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Lemon Custard Mincemeat Pie

Yield Makes 10 to 12 servings
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 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

How to Make It

  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.