Monday, May 5, 2014

Lemon Sour Cream Pie

Lemon Sour Cream Pie
Hi friends!  With Mother's Day already on the horizon...we will all be menu planning for Sunday.  This week I will be featuring some delicious additions to your menu ideas for your Mother's Day table.  I LOVE this Lemon Sour Cream Pie!  My dear friend Tiffany Walker made this family recipe for a get together one was so good, I HAD to have the recipe!  You can use a store bought pie crust or make this simple, homemade Perfect Pie Crust.   Have your crust baked and ready to fill with this delicious lemon filling and then refrigerate until ready to serve!

 Perfect Pie Crust

2 cups sifted all-purpose flour
1 scant teaspoon salt
2/3 cup butter
4-6 tablespoons ice water
1 egg white, slightly beaten

In food processor, mix flour and salt slightly.  Dice cold butter, and toss gently in flour, careful of sharp blades.

 With mixer running add ice water, 4 tablespoons is usually sufficient, by the tablespoonful until mixture comes together in a loose ball.  Remove from processor and divide dough in half. 

Form each half into a flat circle, wrap in plastic wrap and refrigerate for a half hour. Flour the counter top, and lay out a large piece of plastic wrap and flour it lightly. Place dough on floured piece of plastic wrap  Roll out between two sheets of lightly floured plastic wrap into a large circle.  Lay circle in pie pan and form into crust.  Crimp edges and poke holes with a fork in bottom and side of crust.  Brush crusts with egg white.  Bake at 400 degrees for 8-15 minutes or until crust is golden brown.  As oven temperatures vary watch crusts closely for an exact baking time.  Remove from oven, cool and fill with cream cheese layer and then strawberry layer. This recipe makes 2 pie crusts.  Use immediately or freeze on round of dough for later.

Lemon Sour Cream Pie

1 single crust pie shell, baked 

Lemon Filling

1 cup sugar
4 tablespoons cornstarch
1 tablespoon lemon rind
½ cup fresh lemon juice
3 eggs yolks, slightly beaten
1 cup milk
¼ cup butter
1 cup sour cream
2 cups heavy whipping cream
4 tablespoons powdered sugar

Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk in heavy saucepan. Cook over medium heat until thick. Remove from heat. Stir in butter and cool to room temperature. Stir in sour cream.  Pour into baked pie crust. 

 Whip cream and powdered sugar together until peaks form.  Pipe whipping cream over lemon filling or spread whipped cream over lemon filling.  Chill in refrigerator until ready to cut and serve.  Enjoy...your family will love you!

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