Black Currant & Lemon Zest Custard Pie
This delectable pie pairs our super fruity, tart black currants with a luscious creamy custard! Perfect for a summertime gathering with family & friends.
Serving Size: 1 round 9" pie
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1 pre-baked pie crust
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
3 large eggs
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1 large egg yolk
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1 cup whole milk
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1 cup heavy cream
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1/2 cup sugar
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1/2 tsp cornstarch
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1/2 tsp sea salt
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1 lemon, zested
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
Blake Hill Black Currant with Wild Mint Jam
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/25c6f5a94360--BHill-Botanical-Black-Currant-Lemon-Custard-Tart-02.jpg?v=1619113531)
Instructions
1
Preheat oven to 350°F
2
Keeping below simmer point, gently warm jar of Black Currant with Wild Mint Jam in small saucepan, stirring in cornstarch until fully dissolved then put aside to cool
3
Whisk eggs, egg yolks, sugar in medium bowl until mixture starts to thicken, 1 - 2 minutes
4
Add milk, cream, ⅔ lemon zest and salt, continuing to whisk as each is added to make custard
5
Spread Black Currant with Wild Mint Jam across pie crust base, then gently spoon custard on top of jam
6
Bake pie until crust is golden brown, custard edge is set and middle still jiggles, 45 - 50 minutes
7
Cool custard to room temperature, then chill in fridge until set, at least two hours. Just before serving, sprinkle remaining lemon zest on top and Enjoy!
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/cd84abb03ce1--BHill-Botanical-Black-Currant-Lemon-Custard-Tart-01.jpg?v=1619113713)
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/9b1af58df875--BHill-Botanical-Black-Currant-Lemon-Custard-Tart-07.jpg?v=1619114097)
![Black Currant & Lemon Zest Custard Pie](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/b98c48617d43--BHill-Botanical-Black-Currant-Lemon-Custard-Tart-03.jpg?v=1619113691)
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/ROUND_3.5_inch_WATERMARK_COOKING_WITH_JAM_GREY_BROWN_JUNE_29_2020_a1d320b2-f59e-4221-aa67-6f56e9359bbd.png?v=1600746297)