Tag Archives: lemon pie

Sour Cream Lemon Pie

Posted by Brenda K. Agresta in My Oh My I Love Pie and tagged with , , , , ,

Sour Cream Lemon Pie

I love lemon in any fashion, be it in candy, cookies, bars or pie. This sour cream and lemon pie is so creamy and delicious; I used Meyer lemons for a sweeter, less tart lemon flavor, but using common Eureka lemons will make a pie that is just as delicious.

Sour Cream Lemon Pie

adapted from Inside NanaBread’s Head

Ingredients:
1 tablespoon lemon zest and 1/2 cup fresh squeezed lemon juice
3 1/2 tablespoons cornstarch
1 cup granulated sugar
3 egg yolks
1 cup whole milk
1/2 stick cold unsalted butter, cubed
1 cup sour cream
2 cups heavy whipping cream
One 8″ pie shell

Directions:
Bake your pie crust and let it cool completely.

Add first five ingredients to a heavy bottomed saucepan. Bring to a simmer and cook over medium-low heat until thick, whisking frequently. Remove from the heat and whisk in the butter until well incorporated. Prepare a large bowl of ice and cold water large enough to hold the saucepan. Place saucepan in ice water, adding additional ice as needed. Stir occasionally until mixture cools completely. Whisk in the sour cream.

Pour into your pre-baked pie crust and refrigerate at least two hours.

Prior to serving prepare whipped cream and top pie as desired.

For the whipped cream topping:

Pour 2 cups chilled heavy whipping cream to the bowl of an electric mixer fitted with a whisk attachment. (for best results, chill the bowl and the beater before using). Add 2 tablespoons sugar. Start on low and gradually increase speed to medium high. (8 on a KitchenAid stand mixer) The cream will start to thicken and soft peaks will form. Continue until the cream stands in stiff, sharp peaks. This only takes a few minutes; watch the cream closely and do not over whip or you might end up with butter.  Add whipped cream to a piping bag with decorative tip and pipe decorative swirls onto the pie as you wish. I used a large Wilton tip. For best results, do not use ultra-pasteurized whipping cream.  I find that using a whipped cream stabilizer helps the whipped cream hold up longer.

Serves 8. Keep refrigerated.

Lemon Cream Pie 2

Lemon Curd Cheesecake Tart

Posted by Brenda K. Agresta in My Oh My I Love Pie and tagged with , , , , ,

Lemon Curd Cheesecake Tart
No Bake Lemon Curd Cheesecake Tart

I borrowed the gingersnap crust from my Cutie Pie recipe for this delightfully tangy, creamy, lemon dessert. Only the crust needs to be briefly baked to set, so I still consider this a “no bake” recipe.

Gingersnap Crust (adapted from Martha Stewart)
1 3/4 cups gingersnap crumbs (about 40 cookies, I used Archway)
1/4 cup light or dark brown sugar
1 teaspoon all purpose flour
1/2 teaspoon kosher salt
1/2 stick melted butter
9 inch tart pan with removable bottom.

Preheat the oven to 350 degrees. Add cookies to bowl of a food processor and pulse until fine crumbs.

Transfer cookie crumbs to a medium sized mixing bowl and add brown sugar, flour, melted butter,and salt. Mix well.

Press crumb mixture firmly on bottom and up the sides of the pan. Transfer tart pan to a foil lined baking sheet and into the oven. Bake for 8 minutes. Remove from oven and cool on a cooling rack while you prepare the filling.

For the Filling;
1 – 8 oz package cream cheese, softened
1 can sweetened condensed milk
1/3 cup fresh lemon juice plus zest from lemon
1 tsp vanilla
1-10.5 ounce jar lemon curd

Directions:
Beat cream cheese at medium speed until fluffy. Gradually beat in sweetened condensed milk. Add lemon juice and vanilla. Pour into cooled crust. Refrigerate at least 3 hours or until set. Once set, spread lemon curd evenly on top. Pipe or cover with fresh whipped cream and additional lemon zest, if desired and return to refrigerator until ready to serve.

For topping you will need:
1 to 1 and 1/2 cups heavy cream.
2 tablespoons granulated or powdered sugar.
1 teaspoon vanilla extract.
Whip cream stabilizer (optional)

To make the whipped topping, chill mixing bowl and whisk attachment in the freezer for 1 hour. You can use a hand mixer or stand mixer. You’ll need 1 to 1- 1/2 cups very cold heavy cream. 1 cup makes about 2 cups whipped cream. If piping the topping I suggest you increase to 1 and 1/2 cups. Avoid ultra pasteurized cream, it is harder to whip and doesn’t hold it’s shape for very long. I suggest using a stabilizer; your topping will hold up longer. Pour cream into chilled mixing bowl. Add sugar and vanilla extract. Start out a slow speed and gradually increase to high as the cream thickens. Slow down when soft peaks form; this will happen quickly- do not over beat or it will lose volume and become butter.

Lemon curd cheesecake slice2

Blueberry-Lemon Pie Bars

Posted by Brenda K. Agresta in Pie Bars and tagged with , , , , , ,

Lemon Blueberry Pie Bars

A refreshing summer treat, these bars are fresh and fruity, without being overly sweet.

Blueberry-Lemon Pie Bars

from freshaprilflours.com

Shortbread Crust Ingredients

2 sticks (1 cup) melted unsalted butter

1/2 cup granulated sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

zest of one lemon

2 cups all purpose flour

Filling Ingredients

8 ounces cream cheese, softened to room temperature

1 cup granulated sugar

1- 5.3 ounce container lemon flavor greek yogurt

2 teaspoons fresh lemon juice

2 eggs

pinch of salt

1/2 cup all-purpose flour

3 cups fresh or frozen blueberries (if using frozen, do not thaw)

Directions:

Preheat oven to 350 degrees.

Prepare your pan. Choose an 8×8 or 9×9 baking pan, line with parchment or foil, leaving an overhang on the sides of the pan.

Prepare the crust.  In a medium mixing bowl, combine sugar and melted butter with half of the lemon zest. Mix in flour until well combined. Set aside 3/4 cup of the crust mixture in the refrigerator.

Add remaining dough to prepared pan and press in evenly. Bake for 18 minutes.

Prepare the filling. Using a hand mixer or stand mixer, beat softened cream cheese on high speed until smooth and creamy. Add eggs and continue to beat until well combined.  Scrape down the sides of the bowl and add sugar, lemon yogurt, remaining zest, lemon juice and salt. Mix well. Add flour and mix just until combined. Using a spoon or a spatula, gently fold in blueberries.

Remove crust from oven when done and pour filling over crust. Spread evenly. Crumble reserved crust over top and sprinkle with sugar.

Bake for 55-65 minutes until lightly browned, test with toothpick for doneness.  Move to a wire rack and cool to room temperature. Cover with foil and move to refrigerator for at least one hour.

Once completely chilled, lift out of pan and cut into bars. Top with additional blueberries and zest, if desired, and serve. Store covered in refrigerator for up to 5 days.