Tuesday, April 26, 2011

Sour Cream Lemon Pie - It's Raining Again!

Around this time last year Nashville experienced one of those so-called "200 year floods". I hope we are not about to get another one. Isn't it supposed to wait 200 years before it does that again? Thankfully we live in a place that stays pretty "flood free", but so many friends experienced damage. My sister-in-law's hill behind her house slid and damaged their garage. The contractor was supposed to have the hill fixed by May 6. Let's hope the hill does not slide again before he finishes the job!

Easter Sunday was the first holiday that one of my children was not around to be with the family. Ali had to work and so did David. Nate, Kami and I went to Sandy's for traditional Easter dinner. I made lemon pies, one of my dad's favorites as well as David's dad's favorites. My mom made a sour cream lemon pie that I remember so fondly. I have made it a few times, so this year I made a regular one (Alton Brown's recipe) and one of her sour cream ones. I don't know if I have said this before, but I do NOT make my own pie crust. I don't pretend or even try to make people think that I do it myself... I do buy the Pillsbury refrigerated kind so that if someone is polite enough to not ask (just kidding - you can ask), they MIGHT think that I made it since I did crimp the crust!

Sour Cream Lemon Pie

1 c. white sugar
1/3 c. corn starch
1/2 t. salt
2 c. milk
1/2 c. sour cream
3 egg yolks
1/4 c. butter
1 1/2 t. finely shredded lemon peel
1/4 c. lemon juice
whipped cream (fresh, of course)
9-inch pie shell, baked

In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat and cook and stir 2 minutes. Remove from heat.

In a separate bowl, beat egg yolks slightly. Gradually whisk in 1 cup of thickened mixture into yolks. Return egg mixture to the saucepan and whisk completely. Return pan to heat and bring to a gentle boil. cook and stir 2 minutes. Remove from heat and stir in butter, peel and lemon juice. Stir in sour cream. Pour filling into baked pie shell and cool completely. Serve with fresh whipped cream.

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