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Sour cream - Lemon pie Recipe

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This recipe for Sour cream - Lemon pie is from HELLER FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Single 9” crust, fluted, and baked for 15 min

In heavy sauce pan mix:
3 tbsp and 1½ tsp corn starch
1 cup sugar

Whisk in until smooth:
1 cup milk
½ cup lemon juice

Cook over medium heat until thickened and bubbly.
Then reduce heat and cook 2 min,
Remove from heat

3 egg yolks, beaten and tempered with small amount of hot mixture whisking constantly
Then continue whisking and add eggs tempered to hot mixture

Bring to gentle boil and cook on low for 2 min

Remove fro heat, add:
¼ cup cubed butter
Stir in 1 tbsp grated lemon peel
Stir in 1 cup sour cream
Directions:
Directions:
Pour into pie shell

Whip 1 cup whipping cream
Pour on pie

Store in refrigerator
Personal Notes:
Personal Notes:

How to Temper Eggs

To temper eggs, whisk a little of the hot ingredient into the eggs. It’s important to whisk constantly and vigorously as the hot ingredient is added. By keeping the eggs moving constantly, you raise the temperature of the eggs gradually, keeping them from cooking. Raising the temperature of the eggs protects them so that when the remaining hot liquid is added to the eggs or the eggs are added to the pot or pan with the hot ingredient, they won’t cook or curdle.

 

 

 

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