Lemon sour cream pie

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Preparation time:
20 minutes
Microwaving Time:
5 minutes
Refrigeration Time:
30 minutes
Standing Time:
30 minutes
Baking Time:
15 minutes
Makes:
6 to 8 wedges

Ingredients

  • 1  (9 inch/23 cm) pastry shell, homemade or purchased
  • 2  lemons
  • 3/4 cup ( 175 mL) granulated sugar
  • 1/3 cup ( 75 mL) cornstarch
  • 1/4 tsp ( 1 mL) salt
  • 1 cup ( 250 mL) water
  • 3  egg yolks
  • 1 tbsp ( 15 mL) unsalted butter
  • 1 cup ( 250 mL) light or regular sour cream
  • 1 cup ( 250 mL) whipping cream

Zippy lemon pie goes double-creamy in this silky pie from the Walnut Street Tea Room and Gift Shop in Carman, Man. The amazing filling only takes 5 minutes in a microwave. If you’ve never made a lemon pie before, this is a great one to start with–and begin by buying a package of frozen pie shells.

Instructions

  • Preheat oven according to pastry crust recipe or package directions, usually 400F (200C). Line a 9-inch (23-cm) pie plate with pastry. Push pastry sides about 1/2 inch (2 cm) above edge of plate to allow for shrinkage. Prick bottom and sides numerous times with a fork. To weigh down crust, place a piece of foil loosely inside and add about 1/2 cup (125 mL) of pie weights or uncooked dried beans. Bake in centre of preheated 400F (200C) oven for 10 minutes. Then remove foil and contents. Continue baking until crust is lightly golden, about 5 minutes. Cool on a wire rack while preparing filling.
  • Finely grate peel from 1 lemon and squeeze out 1/3 cup (75 mL) juice. In a microwave-safe bowl, stir sugar with cornstarch and salt. Whisk in water, peel, juice and yolks. Microwave, uncovered, on high for 3 minutes, then whisk. Continue microwaving 1 more minute, then whisk. Finally, microwave 1 more minute and whisk. If filling is not thickened at this point, repeat procedure of microwaving 1 minute and then whisking. Remember, filling will thicken even more as it cools. Then whisk in butter. Cool 30 minutes, uncovered, at room temperature.
  • Then whisk lemon mixture with sour cream. Pour into cooled baked shell. Refrigerate, uncovered, until cold, about 30 minutes or for up to half a day. When ready to serve, whip unsweetened cream in a medium-size mixing bowl until soft peaks hold their shape. Pile on pie and decorate with lemon rind curls or thin slices of lemon. Pie is best served the day it is made. Because of sour cream, this pie does not freeze well.

Nutrition (per Serving)

protein
4.4 g
fat
20.5 g
carbohydrates
36.5 g
fibre
0.3 g
iron
0.7 mg
calcium
94 mg
sodium
215 mg
calories
344 

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