Recipe by KathyP53
This is a Martha Stewart recipe that was a hit with my dad who was married to an outstanding lemon pie maker, my mom.
Top Review by Sydney Mike
It's difficult for me to believe that this recipe hadn't yet been made & reviewed anytime during the last 4 years ~ There are lemon lovers out there who are definitely missing out on one very, very tasty treat! This is definitely a keeper of a recipe, as it make for an absolutely delicious lemon pie, & over several days, I was happy to eat a little over half of it all by myself! Now I look forward to making it again for special company! Thanks for sharing the recipe! [Made & reviewed in Bargain Basement recipe tag]
- 1 (9 inch) unbaked pie shells
- 4 large eggs
- 1 cup sugar
- 1⁄2 cup sour cream
- 1⁄4 teaspoon salt
- 3⁄4 cup fresh lemon juice (about 4 lemons)
- 1 teaspoon unflavored gelatin
- 1 1⁄2 cups heavy cream
- 1⁄4 cup sugar
Directions See How It's Made
- 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.