Make no mistake, this is no ordinary lemon pie recipe. Many of the lemon pies I have tried are usually too sour, starchy and plain not good. My mother-in-law’s simple recipe beats all other lemon pies for me. If you are longing for some real lemon pie with real lemons in it, you’ve hit the jackpot by trying this one out! This pie is one of my easiest so far and requires minimal ingredients. Your guest are going to be raving over it. Take my word for it:)
- 250 gr/1 cup sour cream
- 113 gr/4 oz unsalted butter, melted
- 1/2 tsp baking soda
- Approximately 2 cups of flour (start of with 1 and 1/2 cups of flour)
- 1 and 1/2 lemons (I prefer meyer lemons as they are just what needs to be used)
- 1 cup sugar
- 1 egg yolk (optional)
In a medium bowl mix sour cream with baking soda. Add melted butter to the sour cream and soda mixture, stir everything together. Start adding flour 1/2 cup at a time. When you reach 1 and 1/2 cups see if the dough is not sticking to your hands. if it is sticking add another 1/2 cup of flour. If it is not sticking, what you have already added should suffice. The dough should be very soft and flexible to work with.
Kneed the dough nicely. Cut into two equal sizes, cover with a cling wrap and set aside until needed.
Cut lemons in smaller chunks discarding lemon seeds in the process. Using a food processor chop the lemon chunks into small pieces. You can also cut the lemon in smaller pieces with your knife. May I suggest that the latter method produces even a better lemon pie. If you are using a processor make sure not to overchop the lemon. The lemon needs to be chunkier. Add 1 cup of sugar to the lemon and mix with a spoon. This is our nice lemon filling!
Pre-heat oven at 350F. Take half of the dough and spread it on the bottom of the 9×2″ pan. Any pan could be suitable for this process as long as it is about 9″ wide. Create a 1/2″ border with the dough across the pan.
Place the lemon filling in the middle of the dough and spread it evenly within the borders you have created.
On a clean surface evenly spread the second half of the dough and carefully transfer it to the pan, covering the lemon filling. Connect the edges of the top and the bottom dough.
If you want a nice golden tone to your pie use the egg yolk as a wash. Using a fork, make indentations on the surface of the pie. In order to create a nice crust this step is essential.
Place the pie into the oven for about 30 minutes or until the pie has a nice golden brown color. Time may vary from oven to oven. Best bet is to watch for the color.
You have take the pie out of the pan while it is still hot. Use a knife to ensure the sides of the pie is free from the pan, place a big plate over the pan and with a quick motion turn the pan on top of the plate. Give it a slight tap and the pie should rest on the plate. Using the same technique transfer the pie to another plate, so that the surface of the pie faces up.
You can decorate the pie with confectioners sugar or you can serve it as it is. Done!
If you would like to see what other equipment I use every day for my cooking, please see My Kitchen page.