Wednesday, September 5, 2012

Lemon Velvet Cream Pie

  • 1 tsp unflavored gelatin
  • 2 TBS cold water
  • 6 egg yolks
  • 2 cups sweetened condensed milk
  • ¼ cup whipping cream
  • ¼ tsp salt
  • ¾ cup lemon juice

In a large bowl, combine egg yolks and sweetened condensed milk. Beat ingredients together on high speed for 2 to 3 minutes.

In a small bowl soften gelatin in water for 5 minutes. Heat in microwave for 14 seconds.

Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for another 30 seconds. Pour into prepared crust. (Use recipe below, or follow the directions for your favorite prepared piecrust).

Bake at 375 for 22 to 25 minutes or until center of pie looks set when shaken. Cool on wire rack for 1 hour. Chill for at least 2 hours.

Top with whipped cream.

Pie Pastry Crust 
  • 3¾ cups all-purpose flour
  • 1 TBS sugar
  • ¾ TBS kosher salt
  • ½ tsp. baking powder
  • 1 ¾ cups cold unsalted butter
  • 2/3cup ice-cold water
  • 2 TBS sour cream
  • 1 TBS vinegar 
Combine flour, sugar, salt and baking powder. Cut in butter with a pastry blender until butter looks like peas. Combine water, sour cream and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not over mix. The dough should be slightly crumbly. Let rest in refrigerator for at least 2 hours or overnight. Divide into 3 portions.

For this pie:
Preheat oven to 375.
Roll out 1 portion of pastry dough to fit the bottom of a pie pan. Fill with beans or pie weights. Place on a baking sheet, and bake for 30 minutes. Carefully remove pan, and bake another 15 minutes. Cool on wire rack.

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