HOW TO MAKE SOUR CREAM LEMON FILLING use it for Danish pies or what ever

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: graham cracker crust

Graham cracker crust is often less expensive and easier to prepare.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative.

egg whites

🥗Healthier: aquafaba

💰Cheaper: egg substitute

Aquafaba is a vegan alternative that whips similarly.

In a pot, mix together 1 cup sugar and 2 tablespoons cornstarch until blended.

Pour in 2 cups milk and whisk until the dry ingredients are dissolved.

Add 3 egg yolks to the mixture, ensuring the pot is not hot to avoid cooking the eggs.

Continue whisking to combine and cook the mixture.

Add the zest of 1 lemon and whisk it in.

Pour in 1/2 cup lemon juice and keep whisking until thickened.

Add 2 tablespoons butter and whisk until melted and combined.

Remove from heat and fold in 1 cup sour cream until well mixed.

Transfer the mixture to a bowl and set aside.

Let the puff pastry sit for 30 to 40 minutes to warm up.

Dust a surface with powdered sugar and place the puff pastry on it.

Spoon the lemon custard into the center of the puff pastry and spread it out evenly.

Fold the puff pastry over the custard in a double fold.

Prepare an egg wash by mixing 1 egg with 1 tablespoon water.

Brush the visible parts of the puff pastry with the egg wash and sprinkle with more powdered sugar.

Bake in the oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens