Luscious Lemon Pie Redux!

Back in 2012, I posted this Luscious Sour Cream Lemon Pie recipe and I have to say it is one of our summer favorites! It’s a no-bake pie that packs a lot of lemon flavor in subtle way that kind of creeps up on you as you eat it and you will fall hopelessly in love with it!

Who doesn’t enjoy the tangy, sweet smell of lemons on their hands? On average, I use anywhere from 4-6 lemons and this is a project for your kiddos – if you’ve got them in the kitchen with you. The girls take turns juicing lemon halves and pouring them into the measuring cup until we have enough for the pie.

This is also our favorite pie dough. It tastes great all by itself but has a really lovely texture and flavor for nearly everything we have ever filled in it. Just take care not to make your dough too wet so that it bakes up to perfectly tender as it should be. If the dough comes out too wet, add more flour until it is just tacky; then it will bake up as it should, tender and flaky.

Back to the lemony goodness of this pie! As an added bonus, if you really like the tang in lemons, put some of the grated zest into the final step. Also, if the color of your pie is very pale, you can always add a drop of food coloring in it. I have done it before and prefer the pale lemon color. So when I do add food coloring, its about half a drop worth.

Enjoy this luscious, no-bake, lemon-filled pie! It’s a summer treat that goes down easy and is perfect for potlucks and picnics!

LUSCIOUS LEMON PIE RECIPE
INGREDIENTS for Pie Crust:                                                                                 yields: 1 Crust    

  • 9 TBS Butter, at room temperature
  • 1-1/4 Cup Confectioners Sugar (Powdered Sugar)
  • 1-3/4 Cups All-Purpose Flour
  • 1/4 tsp Salt
  • 1 Large Egg, lightly beaten

First, measure the sugar, flour and salt into a medium-sized bowl. Whisk it together until thoroughly combined.

Then rub the butter into the mixture until a coarse dough forms with pea-sized lumps.

Slowly drizzle in the egg and work the egg into the dough with the other hand until a moist, soft, tacky dough forms.

Knead the dough once or twice to pull it together then flatten each into a disc about six inches in diameter then wrap the dough in plastic wrap and refrigerate for at least thirty minutes.

Preheat the oven to 350°F.  Butter a pie tin/dish and place it in the refrigerator to keep chilled until you are ready to line it with the pie crust.  It can stay chilled in the fridge for about 2 days if you aren’t going to make it right away.

Get the dough out after it has chilled and roll it out on a floured surface until it is about 1/4 inch thick, round and wider than the pie tin/dish.  As you roll, lift the dough off the work surface from time to time to make certain it’s rolling evenly and not sticking to the work surface. If it is, dust the surface with more flour.

When you are ready, transfer the rolled out pie crust to the chilled and buttered pie tin/dish. Trim the overhang and use the excess dough to create a decorative border. Use a fork to prick the dough all over, cover with parchment paper and fill with pie weights or dried beans then bake the crust for 25-30 minutes until the edges are golden brown and the center is dry and not doughy.

Remove from the oven and let cool completely on a wire rack until you are ready to fill it.

 

INGREDIENTS for Lemon Filling:                                                           yields approximately 3 Cups

  • Pre-Baked Pie Crust (**recipe above**)
  • 1 Cup Sugar
  • 3 – 1/2 TBS Cornstarch
  • 1 TBS Lemon Zest
  • 1/2 C Lemon Juice
  • 3 Egg Yolks
  • 1 Cup Milk
  • 1/4 Cup Butter, softened
  • 1 Cup Sour Cream

Set the pre-baked pie crust, in the pie dish and set that on a flat bottomed plate.

In a medium saucepan, combine the sugar, cornstarch, zest, juice, yolks & milk. Heat over medium heat, stirring constantly until thickened, about ten minutes.

Remove the saucepan from the heat immediately and stir in the butter. Whisk together until thoroughly combined. Then let stand and cool for a few minutes (I left mine cooling for about 15 minutes).

Once the mixture has cooled, stir in the sour cream until completely combined.  Pour the filling into the pie shell, using a rubber spatula to spread the filling evenly across the shell. Then refrigerate until completely cold and set, about four hours.

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