SOUR CREAM LEMON PIE RECIPES

Steps:

• Preheat oven to 350 degrees F.
• In bowl whisk together eggs, Swerve, sour cream and salt.
• Slowly whisk in lemon juice and lemon stevia.
• Pour filling into pre-baked pie crust.
• Place pie onto a baking sheet and cover around the crust with aluminum foil.
• Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
• Cool pie completely before adding topping.
• To make topping, place the water into a small saucepan and sprinkle over the gelatin.
• Heat on low stirring constantly until gelatin is dissolved. Set aside.
• Pour heavy cream into a stand mixer with vanilla stevia.
• Whip until peaks form.
• Slowly pour in the gelatin mixture.
• Spread this over the cooled lemon pie.
• Refrigerate 1 hour and up to a day, loosely covered.
• Top with lemon zest if desired when serving.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.