Limoneria Pink Lemon Sour Cream Pie
1943 Sour Cream Raisin Pie Recipe - Old Cookbook Show - Glen And Friends Cooking
1943 Sour Cream Raisin Pie Recipe - - Old Cookbook Show - Glen And Friends Cooking
Depending on where you are from, this pie seems to have a number of different names: Amish funeral pie, Funeral pie are a couple of names. Some have likened this to a Yorkshire curd tart, or a Nova Scotia Cream tart. What do you call it?
Ingredients:
1 cup seeded raisins (floured)
1 cup sour cream
1 cup brown sugar
1 egg (beaten)
Spices
Salt
All butter pie crust:
Method:
Mix all together
Pour into uncooked pastry shell and cook until filling is done.
Method 2020:
Preheat oven to 425ºF.
Mix all ingredients together and pour into an unbaked 9” shallow pie shell.
Bake at 425ºF for 15 minutes, then reduce temp to 325ºF and bake 30-40 minutes more, or until centre is just jiggly.
Remove from oven and cool on a rack before serving.
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Easy Lemon Pie Recipe - Sour Cream Lemon Pie - Twisted Mikes
#yummy #easyrecipe #delicious #cooking #lemon #subscribe #video
If you love lemon, you will love this old fashion lemon pie. This is a super easy recipe. If your don't like sour cream, don't fear, once you taste this pie, you will never even know it was a part of the recipe. It helps give it a nice silky texture. Give this sour cream lemon pie recipe a try. You will be glad you did.
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Applewood smoked sea salt:
white pepper:
honey powder:
Ninja Blender:
kitchenaid mixer:
Sour Cream Lemon Pie ????????????????|????????????????????
My sour cream lemon pie recipe is easy and delicious! If you love lemon desserts, you'll love how the sourness of lemon and the tanginess of sour cream come together--in fact, I'd say that it might just be my favorite lemon dessert of all time. In addition to the amazing taste, this pie is also super simple to make: all you have to do is mix together sour cream, lemon juice and zest, sugar, eggs, and salt, pour everything into an unbaked pie shell, and then bake.
Honestly, this might have been the best lemon dessert have ever had. The sour cream and lemon went together absolutely perfectly, even better than I had expected. It had just the right amount of zip to let you know that this was a lemon pie, but not enough to make you pucker.
I also really liked the creaminess of the filling. Maybe it's just me, but I don't usually associated creaminess with lemon desserts, so it was very unique. Together with the crispy pie crust, this pie had a fantastic texture contrast, too.
And if being fantastically delicious and easy to make wasn't enough, the filling had a sharp yellow color that represents the flavor perfectly. Because of both the bright taste and the bright color, this pie would be perfect for Easter, Mother's Day, a spring day, or even just because. If you like lemon desserts, then watch this video to learn how to make sour cream lemon pie!????????????????????????????????
Sour Cream Lemon Pie Recipe Ingredients
1.5 cups full-fat sour cream (12 oz, 340g)
3 teaspoons lemon zest --or-- 1 teaspoon lemon zest + 1 teaspoon lemon extract
1/4 cup lemon juice (60g)
3/4 cup + 2 Tablespoons white sugar (190g)*
2 large eggs
1/8 teaspoon salt
1 9-inch pie crust, unbaked
*NOTE: In the video I started out with only 3/4 cup white sugar (160g), but then I decided to add another 2 Tablespoons for a total of 3/4 cup + 2 Tablespoons (190g). Some people might like the recipe with 3/4 cup, others 1 cup, but I personally think that the amount of sugar I used was perfect.
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???? Sour Cream Lemon Sherbet - Keto - 2g net carbs per serving ????
In this video, I keto-fy a recipe from Johnny Iuzzini's cookbook, Sugar Rush and create a wonderfully creamy sherbet that balances sweet and tart. The consistency of this is a lot closer to ice cream than it is to sherbet, and I found through a couple of trials that the blend of allulose and Erythritol create a texture that's not too soft, but also doesn't freeze rock hard. My narration gets this backwards -- I meant to say that using all Erythritol creates an ice cream that is TOO HARD, rather than too soft.
I'll definitely be playing with this recipe going forward, as I think it would lend itself well to some keto-friendly berries.
???? Recipe with macros:
???? Products used in this video:
Dash Ice Cream Maker (new model):
Microplane:
Citrus Squeezer:
Insta-read Thermometer:
Scoop:
Allulose Powder:
Swerver Granular:
All-U-Lose Honey:
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How to Make: Lemon Sour Cream Pie
How to Make: Lemon Sour Cream Pie
Get the recipe here:
If you hadn’t already heard, sour cream is not just a savory food ingredient. We repeat: not just a savory food ingredient. As we’ve seen with many a cake, sour cream ensures your confection is perfectly moist and never dry, and in some cases, it’s the star of the show and brings a light, airy tang that balances out the other flavors that are in the mix. The latter example, of letting the sour cream complement the other ingredients, is what’s going on in this lemon sour cream pie; the lemon and sour cream get equal billing in the name, so you know it’s going to be good.
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