I love all things lemon. If I am at a restaurant and there are lemon and chocolate desserts available on a menu, I will often go with the lemon one. You may be surprised by that, given my fluency in all things chocolate, but I can do chocolate, (I can do lemon as well) but I love to see if they can bring it! Give me new!!
This sour cream pie is pretty traditional in the United States, where pies of all types reign supreme. (You should get my Tenina's America cookbook to see the pie chapter in there if you are in any doubt!) I have added doTERRA lemon oil to the pie, just to kick it over the edge into amazing. But feel free to leave it out if you don't have it...or go and get it. Either way...enjoy!
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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Batch Vanilla Bean Pastry Recipe
- 150 Grams golden caster sugar
- 100 Grams plain flour
- 1 Pinch Pink Salt Flakes BUY
- 600 Grams whole milk
- 250 Grams sour cream
- 3 egg yolks
- 75 Grams Butter BUY
- zest 3 lemons, finely grated
- 10 Drops doTERRA lemon oil optional BUY
- 200 Grams freshly squeezed lemon juice
- Berries of choice to serve
Prepare the pastry and line a 23cm pie dish. Freeze.
Preheat oven to 180°C. Blind bake the pie shell 15 minutes, remove the beads and bake further 10-15 minutes until golden and fragrant. It should be crisp all the way through the base.
Place sugar, flour, salt, milk, sour cream, egg yolks into the Thermomix bowl and cook 8 min/80°C/speed 4.
Add butter, lemon zest and juice, lemon oil and blend 1 min/speed 4. Cool the mixture to room temperature before pouring into the pie shell. Chill completely for at least 4-5 hours before serving with loads of berries of choice.