Lemon Cream Pie
Description
The dish is prepared without unnecessary complications. Preheat the oven to 215 degrees. Place the pie crust on a baking sheet, cover with aluminum foil, and bake until lightly golden, about 20 minutes. Remove the foil and continue baking uncovered for 5 to 10 minutes. Let cool. Reduce the oven temperature to 175 degrees. In a large bowl, beat eggs, sugar, sour cream, and salt, gradually adding lemon juice. Pour the mixture into the prepared pie crust. Bake on the baking sheet for 25 to 35 minutes. Cool completely. Prepare the top layer. Pour 2 tablespoons of cold water over gelatin in a small saucepan, let stand for about 5 minutes. Heat the mixture over very low heat, stirring until the gelatin dissolves. Allow to cool. In a large bowl, using an electric mixer, beat cream with sugar. Gradually add the gelatin mixture and continue beating. Using a rubber spatula, spread the cream over the top of the pie and smooth it out. Chill for at least 1 hour before serving. The pie can be prepared a day in advance. The finished dessert is ready to serve.