MARTHA'S LEMON CREAM PIE WITH SOUR CREAM
This is a Martha Stewart recipe that was a hit with my dad who was married to an outstanding lemon pie maker, my mom.
Provided by KathyP53
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place crust in 9" pie dish and line with aluminum foil; leave an overhang and fold over edge of crust. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; nake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5-10 minutes more; if crust bubbles up, press down gently. Cool.
- 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. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25-35 minutes. Cool completely.
- Make topping: Plac 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften abot 5 minutes. Heat mixture over bery low heat, stirring, until gelatin dissolves. Let cool.
- In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add geletin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 houror, loosely covered up to 1 day.
Nutrition Facts : Calories 458.1, Fat 29.2, SaturatedFat 14.6, Cholesterol 161.6, Sodium 254.6, Carbohydrate 44.9, Fiber 0.9, Sugar 32.5, Protein 6.1
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