Lemon Cream Pie

4 large eggs 
3/4 cup sugar 
1/2 cup sour cream 
3/4 cup fresh lemon juice (from about 4 lemons) 
1/4 teaspoon salt 
1 pie crust shell

Cream Topping:
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope) 
1 1/2 cups heavy cream 
1/4 cup confectioner’s sugar

1. Preheat oven to 400F degrees. Follow the directions for the pie crust to brown it prior to adding the filling. Bake the crust for 10 minutes and if crust bubbles up, press down gently. Cool.
2. Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. You may want to place the pie crust on a baking sheet, fill with the mixture half way, place into the oven. Then pour the remaining of the filling into a pourable container and then pour into the pie crust. This will reduce the likelihood of spilling the filling. Bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
3. Make topping: Place 2 tablespoons really warm water with the gelatin. Stir until dissolved and allow to cool. Set aside.
4. In a large bowl, use an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day. If the pie will not be served immediately, keep the cream separated and when ready to serve, add to a piping bag and pipe the cream around the pie for a nicer design.

Inspired by Martha Stewart

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