September 17, 2010

Lemon Pie

Lemon Pie
  • 1/2 lb sour cream
  • 1/2 lb unsalted butter
  • 2 cups all-purpose flour
  • 1 tablespoon vinegar
  • 1/2 teaspoon baking soda
  • 1 large lemon
  • 1 cup of sugar
  1. In a mixing bowl, combine the sour cream, butter (melted), flour, vinegar, and baking soda.
  2. Cool in the fridge for about 40 minutes.
  3. Cut the dough into 2 pieces: ~3/4 and ~1/4. Roll out the larger piece (not too thin).
  4. Cover a large baking pan with foil, grease the foil, and put this larger piece on the foil.
  5. Put the lemon filling on it. Roll out the smaller piece (very thin), poke it with a fork to make little holes (for the filling to breathe), and place it on top of the filling.
  6. Fold over the edges so the filling does not come out.
  7. Bake the pie at 375 F about 20-25 minutes or until a toothpick inserted in the center comes out clean. Enjoy with tea or coffee.
  1. Peel the lemon, cut into pieces, and take out the seeds.
  2. Blend it in a blender and mix well with 1 cup of sugar to form a paste.

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