Incorporate coconut: Lemon and coconut taste great together. Stir 1 cup of shredded coconut into the pie filling for a boost of flavor and texture. Alternatively, garnish the top with toasted coconut.
Garnish with candied lemon: Dress up the top of this pie with additional fruit. Candied lemon slices would provide a beautiful presentation.
How to Store Sour Cream Lemon Pie
Store a whole pie or any leftovers covered, wrapped or in an airtight container in the refrigerator for up to three days.
Can you freeze sour cream and lemon pie?
You can make and bake the pie crust ahead of time, wrap it and store it in the freezer. However, it’s best to avoid freezing a finished sour cream and lemon pie. Once the pie thaws, the texture may be unappealing after time in the freezer.
Sour Cream Lemon Pie Tips
What’s the best recipe for pie dough?
The best recipe for an all-butter pie dough is simple: 1-1/4 cups all-purpose flour, 1/4 teaspoon salt, 1 stick of cold butter (cubed), and 3 to 5 tablespoons of ice water. Combine the flour, salt and butter in a food processor or mix in a bowl with a fork until crumbly. Gradually add the ice water until the dough holds together when pressed. Shape the dough into a disk, wrap it in storage wrap and chill it in the refrigerator for one hour before use. You could also use a shortening pie dough.
Why did my lemon custard curdle?
When acid comes into contact with eggs, curdling can occur. That’s why it’s crucial to temper the eggs by adding a small amount of the hot filling mixture to the egg yolks first, then returning it all to the pan. Be sure to complete this step, and avoid cooking the filling at too high a heat.
Why didn’t my lemon custard set?
Lemon pie filling won’t set correctly if it doesn’t cook long enough. Make sure the filling mixture cooks until bubbly and thickened for the best texture. Chilling the pie after assembly will help the custard to set as well.
How do you get a clean slice of sour cream lemon pie?
Slicing a pie can be tricky, but there are a few key ways to get a clean slice of sour cream and lemon pie. Start with a chilled pie and a very sharp knife. Make the first two slices, cutting two pieces of pie, before removing them from the pie plate. It’s also helpful to clean your knife in between slices. Rinse the knife and wipe it down with a dish towel each time.
Ingredients
Dough for single-crust pie
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 cup heavy whipping cream, whipped
Directions
1
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
3
In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
4
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.
5
Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
Nutrition Facts
1 piece: 437 calories, 26g fat (15g saturated fat), 145mg cholesterol, 197mg sodium, 46g carbohydrate (29g sugars, 0 fiber), 4g protein.
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