How to make it

  • 1. Prepare the lemon pie filling and transfer it into a medium-large mixing bowl to cool.
  • 2. While the lemon pie filling cools, beat the whipping cream and sugar until stiff and fold it into the 1/2 cup of sour cream, then add the almond extract. This will be the topping of the pie. Put this in the fridge to cool.
  • 3. Once the lemon pie filling has cooled but is not yet set, beat it together with the 1 cup of sour cream. (If it is too hot, the sour cream will go watery, if it is too set, the lemon pie filling will go into little pieces. If it is the right temperature it will blend into a creamy consistency with the sour cream.
  • It might take a couple of tries of making the pie to get it the right temperature.) Cool completely in fridge.
  • 4. To put the pie together, pour the lemon filling mixture into the crust and then cover with the topping. Sprinkle with lemon peel.
  • 5. Cool completed pie before cutting and serving.

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