Lemon Cream Pie

Lemon Cream Pie -

For the first time in ages, I am posting a Saturday but I just had to. One-design of my new blog launched today and I could not resist a reason for everyone to jump to the self! What do you think? Julie luxury Designs did a nice job and I am so grateful for his hard work and patience. We are still working on a few minor flaws, but for most, here it is. It is truly one of a major change for you to take note of. Check your browser- my new URL is thebakerchick.com! No hyphens please! All my old URL will redirect then do not worry about it, but if you just want to type in the browser, it is so much easier now!

The second reason for today's post is 3/14 = 3.14 = Pi (e) Day! I love this idiot foodie festival which is basically just an excuse for me to try recipes for my future Pie Shop. I still struggle a little bit what kind of pie do in March. Spring / Summer is all about fruit, fall is all about the pumpkin and pecan, but what leaves us for the winter? Citrus course, and all custardy pudding pies you crave. I made lemon meringue pies, but never this variety cream that actually I like much better.

The filling is smooth and tart, kind of custardy no effort to make a custard. The fluffy whipped cream makes each bite so well balanced: the slightly salty crust, creaming filling pie, sweet cream topping. I absolutely love this pie. There is such a crowd pleaser for lemon loving crowd and in my opinion much easier than other varieties of lemon pie. This one is a keeper folks! Have a great weekend!

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Lemon Cream Pie

Ingredients

• 1 single layer Pie Crust

for filling:

• 4 large eggs
• 1 cup sugar
• ½ cup sour cream
• ¾ cup fresh lemon juice (about 4 lemons)
• zest of a lemon
• ¼ teaspoon salt

for the filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon gelatin coffee (optional., see note)

Instructions

1. Preheat oven to 425F. Spread your crust and draped over a 9-inch pie plate, trimming and crimping the sides. Prick the bottom of the crust with a fork and pop in the freezer while the oven preheats.
2. Ice Line crust with foil and pop some pie weights / beans / rice in the foil and bake the crust for about 20 minutes, or until the edges are set.
3. Remove the foil and cook for 5-10 minutes. If the crust swells just flatten with a fork. Reduce heat to 350F

For filling :.

1. Whisk together the eggs, lemon juice, sour cream, salt, sugar and zest. Pour into crust and carefully place in the oven.
2. Bake for 25-35 minutes, or until the edges of the pie are completely put inside a little gelatinous. Cool completely. (I accelerated this place in the freezer, but you really want the filling is completely cool before serving.)

For the filling:

1. If you use gelatin dissolve in cold water and place in a saucepan over low heat, stirring until dissolved. Cool slightly.
2. Whip cream and sugar with a whisk until soft peaks form. Add the liquid gelatin and continue to whip until medium peaks are reached.
3. Spread whipped cream over cooled cake and serve cold.

notes

* gelatin in the lining stabilizes, which prevents the whipped cream to get all droopy after a few hours. If you plan to serve this pie right away, you need not do this step, but I really recommend if you in advance.

Recipe adapted from Martha Stewart

3.5.3208

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