1 - 2 lemons
3/4 cup granulated sugar
1/3 cup cornstarch
1/4 tsp. salt
1 cup water
3 egg yolks
1 tbs. unsalted butter
1 cup light or regular sour cream
1 cup whipping cream.
Preheat oven according to pastry crust recipe or package directions, usually 400 degrees. Line a 9" pie plate with pastry. Push pastry sides about half inch above edge of plate to allow for shrinkage. Prick bottom and sides numerous times with a fork. To weigh down crust, place a piece of foil loosely inside and add about half cup uncooked dried beans. Bake in center of preheated 400 degree oven for 10 minutes. Then remove foil and contents. Continue baking until crust is lightly golden, about 5 minutes. Cool on a wire rack while preparing filling.
Finely grate peel of 1 lemon and squeeze 1/3 cup juice. In a microwave-safe bowl, stir sugar with cornstarch and salt. Whisk in water, peel, juice and yolks. Microwave, uncovered, on high for three minutes, then whisk. Continue microwaving 1 minute, then whisk. Finally, microwave 1 more minute and whisk. If filling is not thickened at this point, repeat procedure of microwaving 1 minute and then whisking. Remember, filing will thicken as it cools. Then whisk in butter. Cool 30 minutes, uncovered, at room temperature.
After the 30 minute cooling time, whisk lemon mixture with sour cream. Pour into cooled baked shell. Refrigerate, uncovered, until cold, about 30 minutes. When ready to serve, whip unsweetened cream until soft peaks hold their shape. Pile on pie and decorate with lemon rind curls or thin slices of lemon. Pie is best served the day it is made. Because of the sour cream, this pie does not freeze well.
I used Realemon instead of the fresh lemons and it turned out fine. (Of course, I had no lemon rind curls to garnish, but who cares.)
-compliments of Patti Marsh
