Recipe Archives->Pies->Sourcream Lemon 02

Sour Cream Lemon Pie
                                                                                
1 baked 9" pie crust
1 cup (225 ml) sugar 
3-1/2 Tbsp (50 ml) cornstarch
dash of salt
1-1/2 Tbsp (20 ml) grated lemon rind
1/2 cup (125 ml) freshly squeezed lemon juice
3 egg yolks, room temperature, slightly beaten
1 cup (225 ml) half and half cream
1/4 cup (60 ml) butter (no substitutes)
1 cup (225 ml) sour cream

3 egg whites
1/4 tsp (1 ml) cream of tartar
dash of salt
6 Tbsp (90 ml) sugar
1 Tbsp (15 ml) white corn syrup
1 tsp (5 ml) vanilla flavoring

Preheat oven to 350 F (175 C).

In a heavy bottomed saucepan, at least a 2 quarts (1900 ml), mix
the sugar, cornstarch, salt, lemon rind, lemon juice and the half
and half. Cook over medium heat until thick, whisking all the time.

When the lemon mixture gets thick, take a small amount of the
mixtures (about 1/3 to 1/2 cup) and whisk it into the egg yolks.
Add the egg yolk mixture back into the rest of the above mixture.
Continue cooking and whisking until very thick, making sure you do
not let it stick or burn.  When the mixture is very thick, take it
off the stove, and add the butter and mix well.

Let this cool to room temperature with a cloth across the top of
the pan.  When mixture has cooled to room temperature, stir in the
sour cream, then pour the mixture into a pre-baked 9" pie crust.

To make the meringue, beat the egg whites until foamy then add the
cream of tartar and the salt and continue beating until soft peaks.
Slow down the mixer a little and start adding the sugar, 1 tbsp (15
ml) at a time until you have all the sugar incorporated.  Add the
syrup and the vanilla.  Speed the mixer up to high and beat until
you have stiff, but not dry peaks.  Then take the meringue and place
it on the pie.

Make sure you have the Meringue touching the edges of the pie crust,
this prevents it from shrinking away from the top of the pie.

Once you have all the meringue on the pie, place it in the pre-heated
350 degree (175 C.) oven on the middle rack and brown to your liking.
Take out of the oven and cool to room temperature then put in the
refrigerator to completely cool.

Serve Cool.

Printable version: sourcream-lemon02.txt.