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Donna’s Sour Cream Lemon Pie

My friend Donna wrote a cooking column for me when I was the editor of our local community newspaper. I recalled her delicious lemon pie recipe and wanted to share it with you on the heels of my last post. I haven’t yet made the Shaker Lemon Pie, but I’ve made Donna’s and I am sure it will become a staple in your household! Enjoy!

Baking Secrets by Donna Blake

It is finally time to share with you a wonderful little secret about my pie crust since this month’s featured recipe is my most asked for recipe, Sour Cream Lemon Pie! Shhh, I use Krusteaz Pie Crust Mix!

It comes in a dry 5 pound bag that I get at “Cash & Carry” stores. I have found it to be the most ‘like’ homemade pie crust and so easy to work with. Just add water! I roll it out on a lightly covered flour surface. This dough has a very nice stretchable texture and bakes up very flaky. Enjoy!

Sour Cream Lemon Pie

1 cup granulated sugar
¼ cup corn starch
1 ¼ cups milk
3 egg yolks slightly beaten
1 teaspoon lemon zest
1/3 cup fresh lemon juice
¼ cup butter (1/2 cube)
1 cup dairy sour cream

1 baked 9-inch pie shell

Whipped Cream

Combine sugar and cornstarch in a medium saucepan. Gradually add milk and stir with a whip until smooth. Add egg yolks, lemon zest and juice. Stir until smooth. Add butter.

Cook over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from heat and cool. Fold in sour cream. Pour into baked pie shell. Chill. Serve with fresh whipped cream.

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