Lemon Custard Mincemeat Pie

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

Preparation

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