/ Recipe Lemon Cream Pie

Recipe Lemon cream cake

  • For pie and stuffing: ready cake cake - 1 Piece
  • Large eggs - 4 pieces
  • Sugar - 1 glass
  • Sour cream - 1/2 cup
  • Fresh lemon juice (from about 4 lemons) - 3/4 Cups
  • Salt - 1/4 teaspoons
  • For the top layer: gelatin - 1 teaspoon
  • Thick cream - 5.5 cups
  • Sugar - 1/4 cup

Preheat the oven to 215 degrees. Put the pie crust on a baking sheet, cover with aluminum foil and bake until lightly golden, about 20 minutes. Remove foil and bake without foil, 5 to 10 minutes. To cool. Reduce the temperature in the oven to 175 degrees. In a large bowl, beat the eggs, sugar, sour cream and salt, gradually add the lemon juice. Pour the mixture into the finished pie crust. Bake on a sheet for 25 to 35 minutes. Cool completely. Make the top layer. For this, pour gelatin with 2 tablespoons of cold water in a small saucepan, let stand for about 5 minutes. Heat the mixture on a very low heat, stirring until the gelatin has dissolved. Allow to cool. In a large bowl, using an electric mixer, whip the cream with sugar. Gradually add the gelatin and continue to whisk. Using a rubber spatula, put the cream on the top of the cake and smoothen. Chill for at least 1 hour and serve. The pie can be cooked a day before serving the table.

Servings: 12

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