Sour Cream Lemon Pie
Sour Cream Lemon Pie
RECIPE:
INGREDIENTS:
Crust:
9 inch frozen pie crust (I use Marie Callender's)
1 egg
1 tsp. water
Lemon Layer:
2 large lemons
1 1/2 cups water
1 cup sugar
1/4 tsp. salt
2 Tbsp. all-purpose flour
3 Tbsp. corn starch
2 Tbsp. salted butter (wait to add)
4 large egg yolks (wait to add)
Sour cream layer
1 cup sour cream
1/4 cup sugar
Whipped Cream:
2 cups heavy whipping cream
4 Tbsp. sugar
INSTRUCTIONS:
Crust:
Thaw your pie crust for 10 minutes on the counter. Whisk together the egg and tsp. of water. Using a pastry brush spread the egg wash over the pie crust. Prick the pie crust with a fork generously, even on the edges. Bake according to package directions. Mine took 12 minutes.
Lemon Layer:
Zest the lemons. Cut the lemons in half and juice them, discard seeds.
Whisk the egg yolks in a small bowl, set aside. Have your butter out and ready as well.
In a medium sized sauce pan add the water, sugar, salt, lemon zest, lemon juice, flour and cornstarch, whisk together. Set the heat to medium high heat. Bring this mixture to a boil, whisking constantly.
Add the butter to the lemon mixture, stir and let melt in. Add a scoop of this hot mixture to the egg yolks bowl, stir them together. Add this egg yolk mixture to the rest of the lemon filling. Stir. Let boil for 1 more minute, whisking constantly.
Pour the lemon filling in to the prepared and baked pie crust. Refrigerate for an hour or longer.
Sour Cream Layer:
Preheat oven to 350 degrees.
In a small bowl mix together the sour cream and sugar. Spread this mixture over the lemon layer.
Bake for 7 minutes.
Remove from oven and refrigerate for at least 3 hours before making and topping with whipped cream in next step.
Whipped Cream
In a large bowl add the heavy cream and sugar. Using a hand mixer or stand mixer with whisk attachment, blend until stiff peaks form.
I used a 16 in piping bag and a Wilton 1M piping tip to decorate the pie with the whipped cream. Keep refrigerated until ready to serve.
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Vintage Recipe Tin
Sarah Olson
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Springfield, OR 97475
Pumpkin PIE from scratch with real pumpkin - Pumpkin PIE recipe
✳️PUMPKIN PIE
Ingredients for the curd base:
- 400g cottage cheese
-100g r sour cream
- 2 eggs
- Vanillin
- 100g sugar
- 3-4 tbsp. flour
- Milks
For the pumpkin base:
- 500g pumpkin
- 1 orange
- 2 eggs
- 100g sugar
- 4 tbsp flour
Cut the pumpkin into several parts and bake in the oven for 20-30 minutes until cooked.
Place cottage cheese, yogurt or sour cream, 2 eggs, vanillin, sugar and flour in a bowl. Blend with a blender until smooth. Add milk little by little until the dough reaches the consistency of pancakes.
Cut off the skin of the baked pumpkin, add 2 eggs, 100 grams of sugar and 4 tablespoons of flour. Blend with a blender until smooth.
Grate the orange zest and add to the dough. Add orange juice there. Add flour little by little to the desired consistency.
Grease a baking dish with oil. My mold is 26 cm in diameter. Take turns laying out the curd and pumpkin mixtures, 1-2 tbsp each.
Bake at 180 degrees for about 40-50 minutes until done.
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
RECIPE:
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Orange Hazelnut Pumpkin Pie | Limoneira
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Produced in Partnership With: Megan Roosevelt, RDN & Healthy Grocery Girl | HealthyGroceryGirl.com
The BEST Pumpkin Cheesecake
This pumpkin cheesecake is a classic dessert to serve at any gathering with family and friends. It is packed with pumpkin flavor, a crunchy Graham cracker crust and a whipped cream cheese frosting! Bake this easy make ahead treat for Thanksgiving, the Holidays or just any fall day!
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SOUR CREAM PUMPKIN BUNDT CAKE
SOUR CREAM PUMPKIN BUNDT CAKE
PREP TIME
12 MINUTES
COOKING TIME
55 MINUTES
SKILL LEVEL
CHALLENGING
MAKES
12
TO 16 SERVINGS
--
INGREDIENTS
STREUSEL:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
CAKE:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract
GLAZE (recipe below)
--
INSTRUCTIONS
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.
FOR STREUSEL:
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
FOR BATTER:
COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
TO ASSEMBLE:
SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.
FOR GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.