We have a hard time passing up dessert, especially when the main ingredient is the refreshing flavor of lemon. A dish of fresh seasonal fruit topped with a scoop of lemon sorbet couldn't be an easier meal-ender, but sometimes the occasion calls for a more substantial dessert.
As a summer dessert, this Lemon Sour Cream Pie requires turning on the oven, both to bake the crust and the filling. The assembly, however, is quite simple. A graham cracker crust eliminates the need for chilling and rolling out a pie dough. The filling blends easily with a wire whisk. The texture is even better when gently whisked. Using an electric mixer or a vigorous hand-stirring will produce lots of air bubbles in the filling. If you notice air bubbles once the filling ingredients are nicely blended, gently tap the bottom of the mixing bowl on the counter to eliminate some of the bubbles.
This pie as well as the blueberry sauce will hold up well in the refrigerator for a few days.
LEMON SOUR CREAM PIE
>>1-1/4 cups graham cracker crumbs
>>2 tablespoons sugar
>>5 tablespoons melted butter
>>1 (14-ounce) can sweetened condensed milk
>>1/2 cup freshly squeezed lemon juice
>>1/2 cup sour cream
>>Grated rind of 1 lemon
>>1 teaspoon vanilla
>>1/2 teaspoon salt
To make crust: Combine crumbs and sugar in a mixing bowl. Add butter and mix until crumbs are uniformly moistened with butter. Pat mixture on the sides and bottom of a 9-inch pie plate or tart pan. Bake in a preheated 350-degree oven for 10 minutes. Remove from oven and set aside.
To make filling: Combine eggs and condensed milk in a large mixing bowl. Stir gently with a wire whisk until mixture is well blended. Add lemon juice, sour cream, lemon rind, vanilla and salt, and whisk until smooth. If air bubbles appear in the mixture, gently tap the bowl on the countertop to allow the mixture to settle. Pour mixture into the baked pie shell. Return to the 350-degree oven and bake for 25 minutes. The center of the filling will still "jiggle" a bit. Remove from oven and cool. Chill completely before serving, about 2 hours. Cut into 8 slices and serve with blueberry sauce.
Note: This recipe for the crust and filling can be doubled to make two pies or to make 1 deep-dish 9-inch pie. If making the deep dish version, bake for 55 to 60 minutes.
>>1 pint fresh blueberries
>>1/3 cup water
>>1/2 cup sugar
>>1 tablespoon grated lemon rind
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Rinse blueberries, remove any stems, and set aside. Combine water and sugar in a small saucepan, and bring to a boil over medium heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Add the blueberries, lemon rind and salt, and cook over medium-low heat for 2 to 3 minutes. Mash a few of the berries against the side of the pan with a spoon, stir into the liquid, and cook until the liquid is a deep purple, about 3 to 4 minutes. Thicken sauce to desired thickness using some or all of the cornstarch mixture. Remove from heat and cool to room temperature.