Tuesday, March 8, 2016

Lemon and Raspberry Sour Cream Pie


It's that time of year where there are people regularly offering fresh lemons (and other citrus) for free.  Just this last couple of weeks I've brought home a couple dozen lovely homegrown lemons thanks to friends!  Since there is only so much lemon I can use in my regular cooking I searched out recipes (ah-hem desserts) that are lemon flavored.

This recipe passed the Pinterest test and it's a winner!  So if you're up to your eyeballs in lemons at your house too don't just make lemonade, make pie!


Lemon and Raspberry Sour Cream Pie

Ingredients
1 8″ pre-baked pie shell
3 lemons, zested & juiced (1 Tbsp. zest + 1/2 cup juice)
3 1/2 tablespoons cornstarch
1 cup granulated sugar
3 egg yolks
1 cup milk (I used whole)
1/2 stick butter, cubed
1 cup sour cream
whipped cream, to garnish
fresh raspberries (or jam) to garnish


Directions
1. Pre-bake your pie crust (homemade or store-bought, I found a tasty and organic pre-baked pie crust at my Fry's Grocery) and let it cool completely.
2. In a medium size saucepan, whisk together the lemon juice, lemon zest, cornstarch, sugar, egg yolks and milk. Cook over medium-low heat until thick, whisking frequently.
3. Remove from the heat and whisk in the butter. Allow the custard to cool completely.
4. Once cooled, whisk in the sour cream. Pour into your pre-baked pie crust and refrigerate at least two hours.
To serve, slice and top with raspberries (or a layer of jam) and whipped cream.


Serves 8 (or 4, you know, depending on how much you LOVE pie!).  Remember to keep it refrigerated.


For more lemon recipes check out:



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