Tenina.com's Lemon Sour Cream Pie



  1. Prepare the pastry and line a 23cm pie dish. Freeze.

  2. 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.

  3. Place sugar, flour, salt, milk, sour cream, egg yolks into the Thermomix bowl and cook 8 min/80°C/speed 4.

  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.

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