Looking for a tasty pie or just something to make a statement with? This extra creamy lemon cream pie will make a difference!
Pie is incredibly popular food when it comes to pop culture. It’s among us at least from 1971 when Don McLean released his album which bore the same name. It was as big a hit as pies themselves however no one knows what the lyrics really mean nor why are we so attached to pies. Later Madonna felt that she must do a cover of the song which followed the trends of those days. As Madonna songs do in general.
Not only songs remember and with a bit of luck eternize this piece of joy but it’s a constant prop in the entertainment industry including Hollywood. If someone is old enough to know about the epic Tom&Jerry shows of the forties then we can feel how ingrained pies are in our culture.
Pieing wasn’t an invention of cartoons though. It’s dating way back in time when television wasn’t even invented. Clowns and various entertainers felt incredibly funny -or rather their audience- throwing pies at each other faces. It was a display of utter disrespect and humiliation of the other human being place and position in society.
This hasn’t changed much nowadays either. Except it’s not really funny anymore throwing pies at each other, at least not for grown ups. But it is still used to make statements on the various ways in the public life.
Unpopular decisions and statements bring unsolicited pies in the faces of the actors of public life every now and then. It’s hard to believe that a delicious little thing could cause such a trouble when offered a really close up view.
Luckily not everybody is so serious about pies and charity events generally set up all around the world where people can smash pies into each other face without fearing punishments of any sorts. Here people can live out their year long bottled frustrations of the cruel world and let their secret animal pie throwing instincts free to roam.
Of course we can make such events in the coziness of our homes as well. As long as our family and friends are all agree to it everything is fine and goes under the roof of consensual pieing. The only thing we need are preferably plenty of pies or at least two. One for having it and the other just for fun.
To be honest this is a general rule when having any piece of baked goodies. One piece for having it and the second piece just for fun. This rule however can be complemented with the “we shouldn’t eat more than 3 pieces at one sitting” absolute rule and we are good to go.
So making this lemon sour cream pie recipe is not as easy as throwing everything in a bowl then just magically pulling out the cake from the oven but it’s not that big of a deal either. At the end we are talking about a pie not a six layered cake.
The only inconvenient part is the process of double baking or rather the waiting after the second baking period. After baking the first layer of filling we have to wait until it cools down to at least room temperature otherwise it may ruin the second layer of cream what should come on top.
Lemon extract could be used in the place of the lemon juice. Although it ruins the natural style of the pie but reduces it’s sourness as well which could be an important factor when we are trying to make a sugar free lemon cream pie.
This lemon sour cream pie recipe uses honey as a natural sweetener but it can be substituted with any kind of sweetener of choice. Some sweeteners are stronger than others so check the instructions on the packaging and use it accordingly. Mind that this is a cold, supposedly sour dessert probably best suited for the days under the hot summer sun so don’t have to go overboard.
Ingredients
Crust
- 2 cups / 200g Flour
- 8 tablespoons / 100g Butter
- 1 large Egg
- 1 teaspoon Honey or sweetener of choice
Filling
- 4 Eggs
- 8 oz / 200ml Sour cream
- 2 Lemon’s juice
- 1 tablespoon Honey or sweetener of choice
Cream on top
- 1 pint / 400ml Whipping cream
- 2 tablespoons Honey
- ½ teaspoon Vanilla extract
How to make Lemon cream pie
Crust
- Combine crust ingredients in a medium size bowl. Use room temperature butter as it is easier to work with.
- Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.
- Put it onto a slightly floured surface. Flatten dough with a rolling pin into a circle shape.
- Place it into a pie dish, press it evenly and poke it with a fork.
- Place some weight on it.
- Put it into the 350°F / 180°C preheated oven for 10 minutes.
Cream
- Separate egg yolks from the whites.
- Beat the egg whites until hard peaks form.
- Put yolks, sour cream, honey and the lemon juice in a separate bowl and beat them.
- Fold the egg whites into the mixture as carefully as possible.
Assembly
- Pour the egg mixture into the crust.
- Stick it back to the oven for another 20-25 minutes.Take it out and let it cool down completely. It will take at least half an hour. Very important not to start the next step unless the pie is cold.
- Pour whipping cream, honey and vanilla extract into a bowl and beat it until the cream is hard. The texture always depends on the quality of the whipping cream and it can spoil the whole work so to stay on the safe side we can use a spoonful of cornstarch and we don’t have to worry about the texture of cream on top.
- Spread whipping cream evenly on top.
- Final touch, grate some lemon peel on top, to decorate it. Put it in the fridge at least for an hour before serving it.
Enjoy!
Lemon isn’t the only thing that fits into pies nor pie is the only name for this round deliciousness:
- Gluten Free Cherry Pie Recipe [Sugar Free]
- Cottage Cheese Pie
- Healthy Lemon Tart Recipe
- Simple and Delicious Sugar Free Apple Pie Recipe
Lemon Cream Pie Recipe
Ingredients
Crust
- 2 cups / 200g Flour
- 8 tablespoons / 100g Butter
- 1 large Egg
- 1 teaspoon Honey or sweetener of choice
Filling
- 4 Eggs
- 8 oz / 200ml Sour cream
- 2 Lemon’s juice
- 1 tablespoon Honey or sweetener of choice
Cream on top
- 1 pint / 400ml Whipping cream
- 2 tablespoons Honey
- ½ teaspoon Vanilla extract
Instructions
Crust
- Combine crust ingredients in a medium size bowl. Use room temperature butter as it is easier to work with.
- Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.
- Put it onto a slightly floured surface. Flatten dough with a rolling pin into a circle shape.
- Place it into a pie dish, press it evenly and poke it with a fork.
- Place some weight on it.
- Put it into the 350°F / 180°C preheated oven for 10 minutes.
Cream
- Separate egg yolks from the whites.
- Beat the egg whites until hard peaks form.
- Put yolks, sour cream, honey and the lemon juice in a separate bowl and beat them.
- Fold the egg whites into the mixture as carefully as possible.
Assembly
- Pour the egg mixture into the crust.
- Stick it back to the oven for another 20-25 minutes.Take it out and let it cool down completely. It will take at least half an hour. Very important not to start the next step unless the pie is cold.
- Pour whipping cream, honey and vanilla extract into a bowl and beat it until the cream is hard. The texture always depends on the quality of the whipping cream and it can spoil the whole work so to stay on the safe side we can use a spoonful of cornstarch and we don’t have to worry about the texture of cream on top.
- Spread whipping cream evenly on top.
- Final touch, grate some lemon peel on top, to decorate it. Put it in the fridge at least for an hour before serving it.
Notes
Pin now, Enjoy later!
It’s my all time favorite since yesterday!
It’s hard to resist once it comes out of the oven ;D
No one can have enough of these…
Only the one who bakes them ;D