Confederate Pie
Submitted by slidersmom
Southern Confederate pie with a buttery lemon custard filling baked low and slow until golden. Six eggs, six lemons, and a whole lot of old-fashioned charm.
YIELD
4 servingsPREP
15 minCOOK
90 minREADY
1 hrsDown South, they know a thing or two about custard pies, and this Confederate Pie is living proof.
Six eggs and a full stick of melted butter create a rich, silky base, while the juice of six whole lemons cuts through the sweetness with a pucker that keeps you reaching for another forkful.
Half-and-half and cornstarch give the filling body without making it heavy, and a long, slow bake lets everything set into a wobbly, golden custard with a lightly browned top.
It’s old-fashioned Southern baking at its simplest and best.
Kitchen Tips
- The filling should shiver like jelly when you gently shake the pan, not slosh. That’s how you know it’s done.
- Bake low and slow. Higher heat will curdle the eggs and crack the surface.
- Use fresh-squeezed lemon juice, not bottled. The difference in flavor is night and day.
- Let the pie cool completely before slicing. The custard firms up significantly as it comes to room temperature.
Ingredients
Directions
Mix melted butter with eggs and sugar in electric mixer on medium speed 2 to 3 minutes, or until well mixed.
Stir cornstarch into half-and-half to dissolve, then pour into egg mixture.
Add lemon juice and stir until well mixed.
Pour into pie shell.
Bake 1½ hours at 300℉ (150℃) until brown on top and done in center.
To tell if pie is done, shake pan gently. Filling should shiver in the middle and not be runny.
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