Total Time: 3 hours. Cook time is about an hour but it needs to chill for at least two hours before serving. Ideal chill time is longer though. The consistency was perfect the next day.
Yield: serves 6-8 people
1 ½ cups gluten-free flour
4 tablespoons butter
½ teaspoon salt
4-6 tablespoons cold water
2 tablespoons chopped rosemary (optional)
1 cup sugar
3 tablespoons cornstarch
¼ cup butter
2 large lemons - juiced
3 egg yolks
1 cup milk
1 cup sour cream
Preheat the oven to 400 degrees
Start making your crust by mixing the flour, salt, and rosemary. Using your fingers, crumble in the butter and quickly work until it’s evenly distributed into little pebbles. Slowly add the cold water until you have a ball of dough that’s on the drier side.
Evenly press your dough into the baking dish you’ll be using. Make sure to press the dough into the edges of the pan so that the filling doesn’t leak out the side. You want to make sure you have a short, sturdy (but not too sturdy), dough wall. You might not need to use all the dough you made because you don’t want the crust to be too thick so save or discard any extra dough.
Bake the pie crust for 20-30 minutes while you prepare the filling.
On medium/low heat combine your butter, cornstarch, sugar, and lemon juice. Slowly mix until the butter is fully melted and the cornstarch is smoothly mixed in.
SLOWLY add the milk while constantly mixing. Let the mixture boil and thicken.
Remove from heat and add the egg yolks while constantly mixing. Return to heat and continue cooking and mixing for 1 minute.
Remove from heat and transfer into a mixing bowl to let cool.
Once cooled, fold in the sourcream. Gently keep folding until the lemon mix and sourcream are perfectly blended.
Remove pie crust from the pan and pour in the lemon filling. Place in the fridge to cool for at least two hours or overnight.
Serve & enjoy!
This cookbook is an absolute hoot! It’s a compilation of recipes contributed by professional home economists from across the state of Tennessee and was published in 1984. This book is down for anything and literally does not give a single heck about your health. These recipes are here to fill up our souls with mayonnaise, biscuit mixes, cheese, and marshmallows. Some eye-catching recipes I’ve come across are: Cherry Cola Salad, Bertha’s Beef Casserole, Hot Cheese Bread, and a Holiday Appetizer Pier. This book is surprisingly mostly vegetarian and I’m a firm believer that us vegetarians, vegans, and the gluten intolerant can eat junk food and that it’s ridiculous to deprive ourselves of such luxuries. We just need to alter a few things, that’s it! I decided to go really simple on editing this recipe and went with a gluten-free crust. Additionally, I doubled the amount of lemon that the original recipe calls for. This was actually my first time making a lemon pie and I’m so happy with how it turned out. I’ve witnessed other bakers struggle to perfect the consistency of the filling so I’ve been timid about trying it myself. Maybe it’s the sour cream that makes this texture so perfect. Huge thanks to Helen H. Osborne & Catherine Repass for this delicious recipe.