Home & Cuisine

Lemon-cream pie

  • 500 g pie crust
  • 4 pcs eggs
  • 250 g cane sugar
  • 170 ml lemon juice, fresh
  • 350 ml heavy whipping cream
  • 115 g sour cream
  • 1 1/2 tsp gelatin, powder, unflavored
  • 1 pinch salt

  1. Preheat oven to 220°C.
  2. Line pie crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans or pie weights.
  3. Place crust on a baking sheet, lined with parchment paper and bake lightly golden, for 20 minutes.
  4. Remove foil and beans or weights.
  5. Bake pie crust without foil, 5-10 minutes more. Set aside to cool.
  6. Reduce oven temperature to 180°C.
  7. In a large bowl, whisk eggs, 200g sugar, sour cream, and salt; gradually whisk in lemon juice.
  8. Pour prepared filling into pie crust.
  9. Place on a baking sheet; bake until almost set, for 25-35 minutes. Cool completely.
  10. Prepare topping: Place 30ml cold water in a small saucepan; sprinkle with gelatin; set to soften for 5 minutes.
  11. Heat mixture over very low heat, stirring, until gelatin dissolves. Set aside to cool.
  12. In a large bowl, with an electric whisk, beat cream and remaining sugar until very soft peaks form.
  13. While whisk in in use, slowly add gelatin mixture.
  14. Continue to beat until soft peaks form.
  15. Spread over cooled pie and set in refrigerator to chill.
  16. Slice and serve.

Good points

  • Low in sodium
  • High in vitamin C

You can find the recipe of pie crust (which I prefer to use instead of manufactured one) here.

Preparation time: 120 min
Portions: 8
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 684.5 kcal
Carbohydrates: 67.66 g
Cholesterol: 176.78 mg
Sugar: 33.74 g
Protein: 7.21 g
Fat: 44.36 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com