Sour Cream Lemon Pie
1 baked 9" pie crust
1 cup (225 ml) sugar (can use more if want to)
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 (do not use reconstitued lemon
juice)
3 eggs, separated, and at room temperature
1 cup (225 ml) half and half cream
1/4 cup (60 ml) butter (no substitutes)
1 cup (225 ml) sour cream
Meringue:
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.
Beat the egg yolks slightly and sit aside.
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 tempurature with a cloth across the top of the pan.
When the above mixture has cooled to room temperature, stir in the sour
cream, then pour the mixture into a pre-baked 9" pie crust.
Cover with the Meringue and bake until golden brown. (Use the Middle Rack in
the Oven)
Meringue:
Take the Room Temperature egg whites and start beating them 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. I start with putting the
Meringue around the edges, then I fill in the middle and make my curly cues.
NOTE: 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.
Keep Refrigerated.
Comments
Note: If you double the recipe, make sure you use a MUCH larger Sauce Pan,
you need plenty of room to Whisk the Mixture. Make sure also the Pan has a
Heavy Bottom. This keeps the mixture from sticking and burning as bad. Also,
make sure you do not try and hurry up the Thicking of the Mixture by turning
up the heat, this will really get you in trouble. If it starts to thicken
too fast, take it off the Stove burner (Us Southerners call it a stove eye)
and whisk it to get it incorporated good, then you may need to turn down the
heat a little, just use good judgement.
Sandy U.
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