This is the pie that I served with Easter dinner – light, lemony, creamy – perfect!
For the crust:
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/2 tablespoon sugar
- 6 tablespoons butter, chilled and cut into small cubes
- 2 tablespoons shortening, chilled
- 3 to 4 tablespoons ice water
1. Mix flour, salt, and sugar together in a large bowl. Add butter and shortening to the flour mixture, and cut until the mix resembles large peas. Add the ice water and mix with your hands until the dough comes together. Form into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for 1 to 2 hours.
2. Roll out dough to 1/8″ thickness on a well floured surface. Ease dough into pie plate, crimp the edges, and chill for 15 minutes. This will help the dough from shrinking.
3. Preheat oven to 425º, remove dough from frdge, and prick the bottom on the crust with a fork. Line the pie with parchment or foil, and fill with pie weights or beans to hold the crust in place. Bake for 20 minutes, then remove the pie weights, and parchment/foil.
4. Lower the temperature to 375º, place crust back in the oven and bake for an additional 15 minutes. Remove from oven and cool completely before filling.
For the filling:
- 1/2 cup lemon juice
- 1 tablespoon grated lemon zest
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 3 large egg yolks
- 1 cup whole milk
- 4 tablespoons butter, cut into cubes
- 3/4 sour cream
- whipped cream
1. In a heavy bottom saucepan, whisk the lemon juice, zest, cornstarch, sugar, egg yolks, and milk. Cook over medium- low heat for approximately 8 to 10 minutes until thick, whisking constantly.
2. Remove from the heat and whisk in the butter. Transfer to a bowl, refrigerate and let cool completely. Whisk in sour cream and pour into pie shell. Refrigerate for 3 hours or overnight. Slice and top each piece with whipped cream.