SOUR CREAM-LEMON PIE
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe-now it's my husband's favorite. -Martha Sorensen, Fallon, Nevada
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
Nutrition Facts : Calories 437 calories, Fat 26g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 197mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON CREAM PIE
Serve up a slice of sunshine with this fluffy cream pie
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
- Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
- Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
- In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.
SOUR CREAM LEMON PIE
This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.
Provided by Michelle Davis
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 11h
Yield 8
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
- Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
- Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g
MARTHA'S LEMON CREAM PIE WITH SOUR CREAM
This is a Martha Stewart recipe that was a hit with my dad who was married to an outstanding lemon pie maker, my mom.
Provided by KathyP53
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place crust in 9" pie dish and line with aluminum foil; leave an overhang and fold over edge of crust. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; nake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5-10 minutes more; if crust bubbles up, press down gently. Cool.
- Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25-35 minutes. Cool completely.
- Make topping: Plac 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften abot 5 minutes. Heat mixture over bery low heat, stirring, until gelatin dissolves. Let cool.
- In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add geletin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 houror, loosely covered up to 1 day.
Nutrition Facts : Calories 458.1, Fat 29.2, SaturatedFat 14.6, Cholesterol 161.6, Sodium 254.6, Carbohydrate 44.9, Fiber 0.9, Sugar 32.5, Protein 6.1
MICROWAVE SOUR-CREAM LEMON PIE
This wonderful pie recipe comes from Kitchen to kitchen a feature in the Houston Chronicle. I saw the picture of this beautiful pie and made it right away.Pretty pale lemony filling sits beneath snowy white sweetened whipped cream--and its so easy to make!Hope you enjoy.
Provided by Peggy Lynn
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the granulated sugar, milk, lemon juice,egg yolks and constarch in a glass bowl.
- Cook in the microwave on high for three minutes.
- Stir, then cook three more minutes or until thickened.
- Remove and stir in sour cream.
- Cool the mixture, then pour it into the crust.
- Refrigerate until set.
- When you are ready to serve the pie,whip the whipping cream with the confectioners sugar and vanilla until stiff peaks form.
- Top the pie with the sweetened whipped cream.
Nutrition Facts : Calories 444.9, Fat 27.1, SaturatedFat 13.7, Cholesterol 128.5, Sodium 161.7, Carbohydrate 47, Fiber 0.9, Sugar 28.5, Protein 4.9
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- In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
- Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.) Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
- Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.
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