Sour Cream Lemon Pie - Bunny's Warm Oven
Sour Cream Lemon Pie...magnificent, smooth, creamy, light and refreshing. The pie is easy to make and will become a favorite in your house all year round. PRINT THE RECIPE HERE..
Easy Lemon Pie Recipe - Sour Cream Lemon Pie - Twisted Mikes
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If you love lemon, you will love this old fashion lemon pie. This is a super easy recipe. If your don't like sour cream, don't fear, once you taste this pie, you will never even know it was a part of the recipe. It helps give it a nice silky texture. Give this sour cream lemon pie recipe a try. You will be glad you did.
We have been asked about what spices we used often on the truck and what equipment we use. We have put those links below.
Applewood smoked sea salt:
white pepper:
honey powder:
Ninja Blender:
kitchenaid mixer:
???? 1930 Magic Lemon Cream Pie Recipe ???? Glen & Friends Cooking
???? 1930 Magic Lemon Cream Pie. Welcome friends! Today on the Old Cookbook Show, we are making Magic Lemon Cream Pie, from the 1930 “New Magic In The Kitchen” cookbook. This pie recipe is essentially a Lemon Meringue Pie made with condensed milk. It is also what food historians believe to be the genesis of the ‘modern’ Key lime pie, as it breaks away from previous more labourious methods.
Ingredients:
1 can (sweetened) condensed milk (300 mL)
½ cup lemon juice
Zest of 1 lemon
2 eggs
2 Tbsp granulated sugar
Baked 9” pie shell or Cracker Crust:
Method:
Preheat oven to 350ºF
Blend together condensed milk, lemon juice, zest, and egg yolks.
Pour into a baked pie shell.
Beat egg whites until frothy and then add sugar while continuing to beat to stiff peaks.
Cover pie with meringue and then baked 15-18 minutes until meringue is cooked and golden brown.
Other Lemon Pies
Island Lemon Pie:
1930 Magic Lemon Cream Pie Recipe:
Key Lime Pie Vs. Lemon Pie Vs. Lime Pie Recipe Taste Off:
1855 Lemon Pie Recipe:
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glen & friends cooking
How to make 4 fantastic pies - Pumpkin Cream Cheese, Sour cream lemon, coconut cream and pecan!
It's the Holidays! My favorite time of year - filled with baking and tons of comfort foods! Last year I shared my 4 pie crusts and this year I'm sharing my 4 favorite pies!
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CRUSTS -
Stabilized Whipped Cream
CREAM CHEESE PUMPKIN PIE RECIPE
1 flaky pie crust, uncooked
1 C sugar
3 Tbsp flour
11 oz cream cheese
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
3 eggs
1 15 oz can pumpkin
1 Tbsp milk
Preheat oven to 375.
Beat sugar, flour and cream cheese on low until smooth.
Put aside 1/2 C of the cream cheese mixture in a small bowl.
Add remaining ingredients to the rest of the cream cheese mixture except the milk.
Beat on medium speed, scrapping bowl constantly, until smooth.
Pour into crust.
Stir milk into reserved cream cheese mixture.
Spoon over pumpkin mixture.
Cut though cream cheese and pumpkin with knife in S Shaped curves in one continuous motion for marbled design.
Cover edge of crust to prevent burning. Bake 45-60 min (you want just a SLIGHT jiggle in the center). Remove the crust cover during the last 15 min of baking. Cool 30 min. Refrigerate overnight. Serve with fresh whipped cream
SOUR CREAM LEMON PIE
9 inch pate sucree crust blind baked
1 C sugar
3 ½ Tbsp cornstarch
1 Tbsp lemon rind grated
½ C fresh lemon juice
3 egg yolks
1 C milk
¼ C butter
1 C sour cream
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in sauce pan, and cook over med heat until thick.
strain the curd into another bowl
Stir in the butter (I use frozen butter to help it cool) and cool to room temp.
Stir in the Sour cream and Pour into pie shell.
Refrigerate and serve with Stabilized whipped cream
PECAN TART
pate sablee crust
1 whole egg
1 egg white
1/2 C light corn syrup
1/2 C white sugar
1 1/2 Tbsp butter, melted
3/4 tsp vanilla extract
1 C chopped pecans
Preheat oven to 325 degrees.
press the pate sablee into a 9 inch round tart pan
In a large bowl stir together the eggs, corn syrup, white sugar, butter, and vanilla just until combined.
Stir in the chopped pecans. Spread the filling evenly over the crust
Bake for 45 minutes
Allow to cool completely on a wire rack before slicing into bars.
COCONUT CREAM PIE
9 inch pate sucree crust blind baked
1/3 C cornstarch
1/2 tsp salt
1 1/2 C whole milk
1 Can coconut milk
4 egg yolks
3/4 C sugar
2 tsp vanilla
3 Tbsp butter
1 C unsweetened shredded coconut
1/2 C sweetened coconut shredded in a food processor
Stir the cornstarch and salt in a saucepan
Whisk in the whole milk and coconut milk
Cook over medium, stirring constantly, bring it to a boil, let it boil 1 min.
In a separate bowl whisk the egg yolks and sugar until light and ribbony
in a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs
Pour the warm egg mixture back into the saucepan and boil another min.
Remove from heat and add the vanilla, butter and shredded coconut.
let it cool, stirring occasionally, then pour into the pie crust.
Place in the refrigerator to cool and set.
Before serving top with stabilized whipped cream
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ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
KITCHEN EQUIPMENT I USE
Bosch Universal Mixer
Bosch Bowl Scraper
Portable single burner
Zester
Oven Thermometer
Candy Thermometer
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
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