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Recipe File: Sneak Peek: Desserts
Lemon Impossible Pie
Ingredients:
250g butter
1 1/4 cups sugar
3 eggs, lightly beaten
1/2 cup plain flour
3/4 cup light sour cream
Zest of 1 lemon
Method:
Pre-heat oven to 160 degrees Celsius. Grease a 25cm pie plate or tart dish. Cream butter and sugar until light and fluffy. Add eggs slowly, beating well. Fold in sour cream and lemon zest. Add flour, mixing well. Pour into prepared pie dish and bake 30 minutes. Do not overcook as this will cause the base to be dry.
Syrup
Ingredients:
1/3 cup lemon juice
1/2 cup caster sugar
Method:
Combine juice and sugar and cook over a low heat until sugar is dissolved. Poke holes over the top of the pie with a skewer. Pour the syrup over the hot pie.
250g butter
1 1/4 cups sugar
3 eggs, lightly beaten
1/2 cup plain flour
3/4 cup light sour cream
Zest of 1 lemon
Method:
Pre-heat oven to 160 degrees Celsius. Grease a 25cm pie plate or tart dish. Cream butter and sugar until light and fluffy. Add eggs slowly, beating well. Fold in sour cream and lemon zest. Add flour, mixing well. Pour into prepared pie dish and bake 30 minutes. Do not overcook as this will cause the base to be dry.
Syrup
Ingredients:
1/3 cup lemon juice
1/2 cup caster sugar
Method:
Combine juice and sugar and cook over a low heat until sugar is dissolved. Poke holes over the top of the pie with a skewer. Pour the syrup over the hot pie.
