Categories: Pies

Ingredients

• 1 store bought pie crust
• 3 lemons
• 2 1/2 cups sugar
• 1 egg white (whipped)
• 6 large eggs (beaten)
• 1 Whipped Sour Cream Topping teaspoon Whipped Sour Cream Topping salt Whipped Sour Cream Topping
• 1/2 cup heavy whipping cream (chilled)
• 1/4 cup sour cream

Directions

1. Preheat oven to 350 degrees Fahrenheit

2. Roll the pie crust until 1/4-inch thick and 11-inches around.

3. Place in a 9-inch pie plate.

4. Fold the edges under and crimp, trimming any remaining pie dough.

5. Pierce dough with the prongs of a fork.

6. Freeze for 20 minutes.

7. Remove from freezer.

8. Line with parchment paper and baking beans. Bake for 20 minutes or until the crust is a light brown.

9. Remove the baking beans.

10. Continue to bake for an additional 10 minutes until the bottom is set.

11. Remove from the oven.

12. Allow to cool completely.

13. Wash and cut the lemons into paper thin slices using a mandolin set over a large bowl to collect any lemon juice.

14. Remove any lemon seeds.

15. Add the sugar.

16. Mix to combine.

17. Cover the bowl with plastic wrap and allow to sit in the refrigerator overnight.

18. Brush the egg white over the pie crust to act as a seal.

19. Remove lemons from the sugar.

20. Begin layering them flat in the pie crust.

21. Add eggs and salt to the bowl of lemon juice and sugar.

22. Whisk until combined.

23. Pour mixture over the lemon slices.

24. Bake for 1 hour, rotating halfway through bake time until the filling jiggles slightly. Shield pie crust or pie with foil if getting too dark.

25. Remove from the oven.

26. Allow to cool for 1 hour.

27. Serve with whipped topping.

28. For the Sour Cream Whipped Topping:

29. In the bowl of a stand mixer fitted with a whisk attachment, add the heavy whipping cream.

30. Whip until medium peaks form.

31. Add sour cream.

32. Gently fold to incorporate.

Email to a friend | Print this recipe | Back