Wednesday, January 13, 2016

Lemon Pie

I just wanted to post a delicious recipe for Lemon Pie.

Meyer Lemon

Here's what you'll need:
1 - 9" Prepared, Baked and Cooled Pie Crust.
You can purchase one or make one from scratch.

1 C Granulated Sugar
3 1/2 TBS Cornstarch
1 C Whole Milk
1/2 C Fresh Meyer Lemon Juice
3 Egg Yolks, Beaten and set aside in a Small Bowl.
4 TBS Butter, room temperature
1 TBS Zest from a Meyer Lemon
1 C Sour Cream

Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

In a small bowl:
Corn Starch
Whisk well.

In a Saucepan on medium heat:
Lemon Juice
Whisk well.
Cook until it begins to thicken.
Reduce heat to low.
Cook 2 minutes, stirring constantly.
Add 2 TBS of the Hot Liquid to the Egg Yolks.
Stir to temper the Yolks.
Repeat until it begins to thicken.
Spoon into the Saucepan.
Whisking to combine well.
Return to low heat and simmer 2 minutes, stirring constantly.
Remove from heat.

Stir until Butter is completely melted.

Sour Cream
Gently stir to combine.
Spoon into the Pie Shell.
Refrigerate for 3 hours.

Serve individual servings with Homemade Whipped Cream.

Peace in the Kitchen!

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