Martha's Lemon Cream Pie With Sour Cream |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This is a Martha Stewart recipe that was a hit with my dad who was married to an outstanding lemon pie maker, my mom. Ingredients:
1 (9 inch) unbaked pie shells |
4 large eggs |
1 cup sugar |
1/2 cup sour cream |
1/4 teaspoon salt |
3/4 cup fresh lemon juice (about 4 lemons) |
1 teaspoon unflavored gelatin |
1 1/2 cups heavy cream |
1/4 cup sugar |
Directions:
1. Preheat oven to 425 degrees.
2. 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.
3. 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.
4. 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.
5. 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.
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