Microwave Sour Cream Lemon Pie Food

SOUR CREAM-LEMON PIE

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.

NO-BAKE LEMON PIE

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

MICROWAVE SOUR-CREAM LEMON PIE

Steps:

• Combine the granulated sugar, milk, lemon juice,egg yolks and constarch in a glass bowl.
• Cook in the microwave on high for three minutes.
• Stir, then cook three more minutes or until thickened.
• Remove and stir in sour cream.
• Cool the mixture, then pour it into the crust.
• Refrigerate until set.
• When you are ready to serve the pie,whip the whipping cream with the confectioners sugar and vanilla until stiff peaks form.
• Top the pie with the sweetened whipped cream.

LEMON-SOUR CREAM PIE

Steps:

• In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice and egg yolks and milk.
• Cook on medium heat until thick, stirring constantly.
• Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell.
• Cover with whipped cream.
• Store in refrigerator.
• "From Simple Meals (Lively50)" - - - - - - - - - - - - - - - - - -

SOUR CREAM LEMON PIE

Steps:

• Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick.
• Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie she ll.
• Cover with whipped cream and garnish with lemon twists.
• Store in refrigerator.

EASY MICROWAVE PIE

Steps:

• Dice apple in pieces and dump in a greased microwave bowl.
• In another bowl, mix egg till fluff. Add sugar and mix again. Add flour.
• Pour over the apples.
• Put the lid of the bowl on it. Put in microwave for 10 minutes (this can be diffrent, my microwave is quite quick). Check the dough in between by poking in a toothpick. if it comes out clean the pie is done.

LEMON SOUR CREAM PIE

Steps:

• In a heavy-bottomed saucepan, combine the sugar, cornstarch, lemon rind, lemon juice, egg yolks and half and half cream; cook, whisking over medium heat until thick.
• Remove from heat and stir in butter; cool the mixture to room temperature.
• Stir in sour cream, and pour the filling into baked pie shell.
• Top with Cool Whip or whipped cream.
• Store in refrigerator.

FAST MICROWAVE LEMON MERINGUE PIE

Steps:

• In microwavable bowl add sugar minus 6 Tablespoons for meringue, cornstarch, salt, water.
• Stir and micro on high for 5 minutes till transparent stirring once.
• Temper egg yolks by mixing a bit of hot mixture with them.
• Add lemon juice and rind.
• Add to hot mixture and stir.
• Cook 3 minutes on 70% power.
• Add butter and pour into pie crust.
• Cool.
• In food processor beat 3 egg whites with 6 Tablespoons of sugar adding gradually.
• Add 1/4 teaspoon salt and bake at 350°F until golden.

SOUR CREAM LEMON PIE

Steps:

• In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
• Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
• Pour filling into baked pie shell, and cool. Top with whipped cream if desired.