Thursday, August 4, 2011

Lemon Sour Cream Pie


So...I made this recipe the day before Josh was born. It was pi day.  I made chicken pot pie, and this deliciously amazing pie. I am pretty sure making both pies (along with a 3.14 mile walk) was what put me in labor. I was actually a little disappointed that I only got to enjoy one slice before I went to the hospital. Anyway...it's awesome!

Lemon Sour Cream Pie

1 c. sugar
1/4 c. corn starch
1/8 tsp. salt
1 c. milk
3 egg yolds, beaten
1/4 c. butter, cubed
1/4 c. fresh lemon juice
1 tsp. lemon peel

Meringue:

3 egg whites
1/2 tsp. vanilla
1/4 tsp cream of tartar
6 Tbs. sugar
1 c. sour cream
1 pastry shell (9 inches), baked

Lemon peel strips, optional



In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in the milk. Cook and stir over med-hi heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Gradually stir 1/2 c. into egg yolks, return all to the pan. Bring to a gentle boil, cook and stir for 2 minutes. remove from heat; stir in butter, lemon juice and peel. Set aside.


For meringue, beat egg whites, vanilla and cream of tartar until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside.

Fold sour cream into the lemon mixture; pour into pastry shell. cover with meringue, sealing to the edges of the pastry. Bake at 350° for 12-15 minutes or until golden. Garnish with lemon peel strips if desired. Cool completely. Store in the fridge.


Source: Taste of Home

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