Marthas Lemon Cream Pie With Sour Cream Recipes

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

Steps:

• Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
• Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
• Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
• In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

Steps:

• Wash and cut 2 of the lemons into paper-thin slices. (It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if one is available.) Remove the peel and pith of the remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add the sugar and toss well to coat all the lemon slices. Cover the bowl with plastic wrap and let the mixture rest overnight, stirring occasionally. This takes the bitterness from the rind.
• The next day, preheat the oven to 450 degrees. Press one Pate Brisee round into a 9-inch pie plate and chill.
• Add the beaten eggs to the sugar-coated lemon slices and mix well. Turn the mixture into the prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round and cover the filling with it. Crimp the edges of the pie to seal. Brush the pastry top and edges with the egg white and sprinkle with sanding sugar. Bake for 20 minutes. Cover the edges of the pie with foil. Reduce the oven temperature to 375 degrees and continue baking until the crust is golden brown and shiny, about 30 minutes. Let cool on a rack before serving.

Steps:

• In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
• Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
• Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

Steps:

• Preheat oven to 425 degrees.
• Place crust in 9" pie dish and line with aluminum foil; leave an overhang and fold over edge of crust. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; nake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5-10 minutes more; if crust bubbles up, press down gently. Cool.
• Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25-35 minutes. Cool completely.
• Make topping: Plac 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften abot 5 minutes. Heat mixture over bery low heat, stirring, until gelatin dissolves. Let cool.
• In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add geletin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 houror, loosely covered up to 1 day.

Steps:

• Combine 2 cups cream, the milk, 1/2 cup sugar, and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat.
• Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside.
• Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about 5 minutes. (The mixture may separate slightly; if it does, remove from heat and beat with an electric mixer until thick and smooth.) Strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against surface to prevent a skin from forming. Chill in refrigerator about 4 hours.
• To assemble, spread 1/2 cup custard over bottom of prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third of them) in a tight, tiled pattern over custard, pressing down with hands to pack them firmly. Repeat to build a second layer, using 3/4 cup custard and enough bananas to cover, smoothing down layer evenly. For third layer, spread 3/4 cup custard over bananas and top with remaining bananas, starting 1 inch from outer edge and working toward center. Spread 1 cup custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill at least 4 hours or overnight.
• Whip remaining 2 cups heavy cream in a medium bowl until soft peaks form. Add remaining 2 teaspoons sugar and vanilla extract and continue to whip until stiff peaks form.
• Remove pie from refrigerator. Fill a pastry bag with whipped cream and pipe onto pie. (Alternately, spread whipped cream evenly over pie.) With a sharp knife dipped in hot water, cut pie into 10 equal slices. Transfer slices to dessert plates. Serve.

Steps:

• In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.