Angie The Pie Lady is back with not one, but two easy, delicious and impressive desserts perfect for your Easter brunch! Angie is known for making her dishes from scratch, but this time she wanted to show how easy it is to cut corners and still make something that is will knock your guests socks off! See how she does it in the conversation with Idaho Today’s Mellisa Paul in the IDT kitchen!
Lemon Sour Cream Pie:
(In the video, I said to use equal parts lemon curd to sour cream. I’ve changed my mind—be sure to read the updated instructions!)
- The day before serving—
- Prebake one pie shell, either storebought (following those directions), or homemade. Let cool completely before filling.
- Use two parts lemon curd to 1 part sour cream, i.e.—2 cups curd to 1 cup sour cream. (However much it takes to fill your pie shell.)
- Fill the shell with the lemon cream. Lay plastic wrap directly on top; refrigerate overnight.
- Top with sweetened whipped cream in whatever design you prefer. Garnish with fresh berries, thinly sliced lemons, etc.
Lemon Cream Angel Food Cake:
- Slice a store-bought angel food cake horizontally, through half. Place the lower half on a cake plate.
- In a large bowl, loosen up 1 cup of lemon curd with about 2 TBSP juice from a jar of preserved lemons* (definitely adds dimension, but it’s optional—you could also use fresh lemon juice) by whisking together vigorously.
- In the same bowl, fold in about two cups of very lightly sweetened whipped cream (can sub whipped topping, but it will be extremely sweet).
- Layer half of the lemon cream on the bottom of the cake, place the top cake layer over the cream, then top with the rest of the lemon cream. Top with fresh berries, lemon slices, jellybeans—whatever you can think of.
- (This can be made the same day or the day before.)
* Preserved lemons can usually be found in the Middle Eastern or Mediterranean section of the grocery store. They are essentially jars of lemons packed with salt. The oils from the lemon peel turn the salt into liquid. Yes, it is slightly salty, but the liquid has a very pungent lemon oil taste to it.