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  • Kathy Humphrey

    Lemon Cream Pie: 1 recipe Pie Crust, unbaked, 4 large eggs, 1 cup sugar, 1/2 cup sour cream, 3/4 cup fresh lemon juice (from about 4 lemons), 1/4 tsp salt. TOPPING- 1 tsp unflavored gelatin, 1 1/2 cups heavy cream, 1/4 cup sugar. Oven 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set & lightly golden, about 20 minutes. Remove foil (and beans). Bake wit

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