{"id":18470,"date":"2015-04-06T06:34:18","date_gmt":"2015-04-06T10:34:18","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=18470"},"modified":"2019-11-26T07:13:21","modified_gmt":"2019-11-26T12:13:21","slug":"lemon-sour-cream-pie","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2015\/04\/06\/lemon-sour-cream-pie\/","title":{"rendered":"Lemon Sour Cream Pie"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"Food-Header-1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"18481\" data-permalink=\"https:\/\/willceau.com\/news\/2015\/04\/06\/lemon-sour-cream-pie\/lemonsourcr\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/LemonSourCr.jpg?fit=640%2C613&amp;ssl=1\" data-orig-size=\"640,613\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"LemonSourCr\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/LemonSourCr.jpg?fit=640%2C613&amp;ssl=1\" class=\"aligncenter size-full wp-image-18481\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/LemonSourCr.jpg?resize=640%2C613&#038;ssl=1\" alt=\"LemonSourCr\" width=\"640\" height=\"613\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/LemonSourCr.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/LemonSourCr.jpg?resize=300%2C287&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>This is the pie that I served with Easter dinner &#8211; light, lemony, creamy &#8211; perfect!\u00a0<!--more--><\/p>\n<p><strong><span class=\"Apple-style-span\">For the crust:<\/span><\/strong><\/p>\n<ul>\n<li><span class=\"Apple-style-span\">1 1\/4 cups flour<\/span><\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1\/2 tablespoon sugar<\/li>\n<li>6 tablespoons butter, chilled and cut into small cubes<\/li>\n<li>2 tablespoons shortening, chilled<\/li>\n<li>3 to 4 tablespoons ice water<\/li>\n<\/ul>\n<p>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.<\/p>\n<p>2. Roll out dough to 1\/8\u2033 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.<\/p>\n<p>3. Preheat oven to 425\u00ba, 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.<\/p>\n<p>4. Lower the temperature to 375\u00ba, place crust back in the oven and bake for an additional 15 minutes. Remove from oven and cool completely before filling.<\/p>\n<p><strong>For the filling:<\/strong><\/p>\n<ul>\n<li>1\/2 cup lemon juice<\/li>\n<li>1 tablespoon grated lemon zest<\/li>\n<li>1\/4 cup cornstarch<\/li>\n<li>1 cup granulated sugar<\/li>\n<li>3 large egg yolks<\/li>\n<li>1 cup whole milk<\/li>\n<li>4 tablespoons butter, cut into cubes<\/li>\n<li>3\/4 sour cream<\/li>\n<li>whipped cream<\/li>\n<\/ul>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the pie that I served with Easter dinner &#8211; light, lemony, creamy &#8211; perfect!\u00a0<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[68,1238],"tags":[1244,1566,99],"class_list":["post-18470","post","type-post","status-publish","format-standard","hentry","category-food","category-lovin-from-the-oven","tag-dessert","tag-lemons","tag-pie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-4NU","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":22592,"url":"https:\/\/willceau.com\/news\/2017\/08\/28\/peach-crumb-pie\/","url_meta":{"origin":18470,"position":0},"title":"Peach Crumb Pie","author":"Tina Garceau","date":"August 28, 2017","format":false,"excerpt":"Summer is coming to a close, and I needed to bake one last peach pie before my beloved peaches go out of season. 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It is said to have originated in England and these pies were popular in New England as well as the South. Additions to the basic pie recipe included\u00a0lemon juice, coconut, nutmeg, cocoa powder, or in this\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/04\/RhubarbChess-2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/04\/RhubarbChess-2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/04\/RhubarbChess-2.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23468,"url":"https:\/\/willceau.com\/news\/2018\/04\/02\/chocolate-cream-pie\/","url_meta":{"origin":18470,"position":3},"title":"Chocolate Cream Pie","author":"Tina Garceau","date":"April 2, 2018","format":false,"excerpt":"Chocolate cream pie is a diner classic, and was the decadent finish to our Easter dinner. 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