Hi, I’m Amy and I’m going to show you how to make Lemon Sour Cream Pie today. So, we’re going to take a couple of sugar and pour that in the pan. We want to use kind of a heavy pan, a pan that’s really heavy like this so that it won’t cook too fast. And this is cornstarch, a quarter cup of cornstarch. And I’m going to mix this together while they’re dry. I’m going to put in my cup an a half of water. And then we’re going to come over here and put it right on the burner. And give it a good stir so there’s no lumps left in it.
And while that’s heating up, I’m going to grate my lemon peel. I’m going to use a washed lemon and grate most of the peel off of it. The peel is really what makes it sour, it’s not the lemon juice although we are going to put some of that in too. Okay, we’re going to use two eggs but we only want the yolks. We’re just going to use the yolk so I’m going to break it, pour the other shell, put the yolk, okay. I can’t add this directly to the hot mixture because it would cook the eggs so I’m going to add a little bit of the hot cornstarch and sugar and water mixture to the eggs and kind of get them mixed up in there. And distribute the heat a little bit in there. And now, I can add them into that mixture. Look out and they’re cooking immediately into hard lumps.
I like to use—eggs, they have a great color, they taste good. And we’ll just cook that for about another 30 seconds so I’m going to go ahead and pour in the lemon juice. This is the juice that was left from the lemon that I grated. Stir that in and I’m going to add the lemon zest, that’s all the peel from that one lemon grated up. So, that makes it so sour. And actually I’m going to let this cool for a minute before I add the sour cream and the yogurt. This is gelatin and I’m only going to use half of it which is about a tablespoon. That’s to make the pie firm because if you don’t, it will be kind of soupy. And the way to do that is you take two tablespoons of water, and you just sprinkle the gel on top of it. I know I’m not measuring but I’m using half a pack. Let the sit for a minute. And now, we’re going to add our cold ingredients to the filling which is the three quarters of a cup of sour cream, half a cup of lemon yogurt, I’m just going to stir that in. It’s all one nice light yellow color. Here’s the gelatin that we’re going to put into it. Slip that in. Gelatin mix with two tablespoon of water and stir that in. And that’s going to start to set up. As soon as it cools, we’re going to pour it in to your pie shell before it sets.
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