Sour Cream Lemon Pie
This pie is a great blend of tart, creamy, crunchy and sweet! Just creamy lemon loveliness... Everything comes together in this beautiful pie - perfect for a hot summer day family barbecue.
KetoBakes Mixes Needed:
ButterFlake Pie Crust
PopSweet Sweetener
For the pie crust:
5 Tbsp butter, 1 egg
For the filling:
1 cup heavy cream
4 large egg yolks
1/3 cup lemon juice
1 tbsp lemon zest
4 tbsp butter
1 tsp lemon extract
¾ tsp xanthan gum
½ cup KB PopSweet
1 cup sour cream
For the whipped topping:
1 cup heavy cream
2 tbsp KB PopSweet
Directions:
1. Make the single pie crust according to the directions, for a cold pie, on the Butter Flake Pie Crust package. Let cool before starting filling.
2. Add heavy cream, egg yolks, lemon juice and lemon zest to a saucepan. Whisk together and turn on heat to medium.
3. Whisk constantly until the filling thickens, enough to coat the back of a spoon, about 6 minutes. Continually whisking prevents the mixture from curdling.
4. After the mixture is thickened, take off heat and add in the lemon extract and and butter.
5. Sprinkle the xanthan gum over the top and whisk to get rid of any lumps.
6. Add in sweetener and sour cream. Whisk together.
7. Pour into pre-baked pie crust and let cool to room temp. Then cover and put in the fridge to chill for 3-4 hours.
8. Right before serving, make the whipped topping. Whip the heavy cream until stiff peaks form, then add in the PopSweet sweetener. Add to the top of the pie or add to individual
pieces.
9. Serve and enjoy!