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
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Preheat oven to 350 degrees Fahrenheit
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Roll the pie crust until 1/4-inch thick and 11-inches around.
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Place in a 9-inch pie plate.
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Fold the edges under and crimp, trimming any remaining pie dough.
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Pierce dough with the prongs of a fork.
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Freeze for 20 minutes.
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Remove from freezer.
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Line with parchment paper and baking beans. Bake for 20 minutes or until the crust is a light brown.
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Remove the baking beans.
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Continue to bake for an additional 10 minutes until the bottom is set.
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Remove from the oven.
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Allow to cool completely.
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Wash and cut the lemons into paper thin slices using a mandolin set over a large bowl to collect any lemon juice.
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Remove any lemon seeds.
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Add the sugar.
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Mix to combine.
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Cover the bowl with plastic wrap and allow to sit in the refrigerator overnight.
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Brush the egg white over the pie crust to act as a seal.
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Remove lemons from the sugar.
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Begin layering them flat in the pie crust.
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Add eggs and salt to the bowl of lemon juice and sugar.
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Whisk until combined.
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Pour mixture over the lemon slices.
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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.
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Remove from the oven.
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Allow to cool for 1 hour.
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Serve with whipped topping.
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For the Sour Cream Whipped Topping:
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In the bowl of a stand mixer fitted with a whisk attachment, add the heavy whipping cream.
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Whip until medium peaks form.
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Add sour cream.
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Gently fold to incorporate.