Tag Archives: meyer lemons

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

Meyer Lemon Bars

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

Meyer Lemon Bars 1

If you’ve never baked with Meyer lemons you don’t know what you’re missing. A cross between a lemon and mandarin orange, the Meyer lemon is sweeter and less tart than the more common Eureka lemons you typically find the supermarket. These mouth-watering bars are luscious and lemony with a hint of orange flavor that will have you running back for more.

Meyer Lemon Bars
recipe from Group Recipes.com

Makes 16 bars in an 8×8 pan

For the Crust you will need:
1 cup all-purpose flour
1/2 cup confectioners’ sugar
1/8 tsp salt
1 stick unsalted butter, cold and cut into 1/2 inch pieces

For the filling you will need:
2 large eggs
1 cup superfine sugar
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated Meyer lemon zest
1/4 cup freshly squeezed Meyer lemon juice

Preheat oven to 350F. Butter an 8-inch square pan. Line the pan with parchment paper with 2 sides overhanging. Lightly butter the parchment paper.

For the crust:

In the bowl of a food processor, add the flour, powdered sugar and salt. Pulse twice to combine. Add butter and pulse several times until mixture looks coarse and butter resembles small peas.

Pour into prepared pan and press down evenly. Bake 20 minutes until lightly golden in color.

While the crust is baking, prepare the filling. Whisk eggs in a medium bowl. If you can’t find superfine sugar, add sugar to the bowl of a mini food processor and process for about 30 seconds. Add sugar, flour and salt to eggs and whisk until smooth. Whisk in lemon zest and juice just until combined.

Pour filling over hot crust and return pan to oven. Bake for 18 minutes. Cool pan on a wire rack. When completely cooled, use a sharp knife to loosen cake from edges of pan. Using the parchment overhang, lift out of pan onto a cutting board. Cut into bars and dust with powdered sugar and serve.

Meyer lemon bars 2