Lemon sour cream pie

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.