Sour cream pie crust cracker#
You can easily replace the pie crust with a graham cracker crust I tell you how in the recipe card. Salt: A pinch of salt to bring out all the flavors.Butter Unsalted butter cut into pieces and very cold (you can place it with the water in the freezer for 10 minutes before preparing the recipe).Sugar: This is optional but adds a sweet touch to the dough, preferably use fine granulated sugar.Ingredients you need to make this lemon cream pie Pie Dough : A full-flavored dessert perfect for family dessert time.A sweet and slightly tart no-bake sour cream lemon filling.
Sour cream pie crust full#
In addition to being a very easy dessert to prepare, the sour cream lemon pie is an irresistible dessert that is impossible to stop at one slice because you fall in love with its creamy consistency and the perfect texture of the pie crust.Īnd it's a really perfect dessert for spring and summer as it is full of freshness. The lemon cream mixture is made without egg yolks so no baking is required, only the pie crust needs to be baked but I give you an alternative to the baked pie shell and to make a completely no-bake pie using a graham cracker crust like in my key lime pie recipe.Īnd that generous layer of lemon flavored cream filling in this lemon sour cream pie is sweeter and slightly tart very different from the lemon fillings found in lemon meringue tart made with lemon curd Why you will love this recipe This recipe for the sour cream lemon pie is very easy to make and is quite simple in composition in comparison to other recipes. So if you are the kind of person who likes lemon desserts but not too tart, then this is the perfect recipe for you! Easy Sour Cream Lemon Pie
But what we like even more is that it is much less intense in lemon because of the combination of sweetened condensed milk and sour cream that gives it more creaminess and softness. This lemon pie has a tangy filling that makes all lemon lovers fall in love with it. Roll out to 12 to 14 inches wide, to an even thickness.The lemon cream pie is like the usual lemon pie recipe also made with a crispy and flaky pie crust but in a much more tasty and generous way. If it is, lift it up and sprinkle a little flour underneath. Check to make sure the bottom is not sticking. To roll out, sprinkle a clean, flat surface with flour.
If it still feels too stiff to roll out, hold hands around the edges to soften. Chill in the refrigerator for an hour or up to a day ahead.Īfter the dough has been sitting in the fridge for an hour, remove it and let it sit for 5 to 10 minutes at room temperature to become more malleable before rolling out. Wrap tightly with plastic wrap. Once the dough disk is wrapped in plastic wrap, massage the dough and the edges with warm hands to close any cracks. Form the disks so that there are no cracks. While working the dough into disks, it should end up smooth, having the consistency of Play-Doh. Use your to gather the pastry dough together into a large ball. Use a fork to incorporate into the mixture. Work the butter into the dough until it resembles a coarse meal with some flattened chunks of butter.Īdd the sour cream to the flour butter mixture. Use your clean hands to squish the flour and butter together with thumbs, fingers, and knuckles. Sprinkled the cubes of butter over the flour. In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using). Cut the butter into cubes and let it sit on the counter to take the chill off.
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