Lemon-cream pie (lactose free)

Ingredients

• 375 pcs Homemade pie crust, lactose free
• 3 pcs Eggs
• 190 g Cane sugar
• 130 ml Lemon juice, fresh
• 260 ml Heavy whipping cream, lactose free
• 86 1/4 tbsp Sour cream, lactose free
• 1 1/8 tsp Gelatin, powdered, unflavoured
• 3/4 pinch Salt

Method

1. Preheat oven to 220°C.
2. Line pie crust with aluminium foil; leave an overhang and fold over edge. Fill crust with dried beans or pie weights.
3. Place crust on a baking sheet, lined with parchment paper and bake lightly golden, for 20 minutes.
4. Remove foil and beans or weights.
5. Bake pie crust without foil, for 5-10 more minutes. Set aside to cool.
6. Reduce oven temperature to 180°C.
7. In a large bowl, whisk eggs, 200g sugar, sour cream, and salt; gradually whisk in lemon juice.
8. Pour prepared filling into pie crust.
9. Place on a baking sheet; bake until almost set, for 25-35 minutes. Cool completely.
10. Prepare topping: Place 30ml cold water in a small saucepan; sprinkle with gelatin; set to soften for 5 minutes.
11. Heat mixture over very low heat, stirring, until gelatin dissolves. Set aside to cool.
12. In a large bowl, with an electric whisk, beat cream and remaining sugar until very soft peaks form.
13. While whisking, slowly add gelatin mixture.
14. Continue to beat until soft peaks form.
15. Spread over cooled pie and set in refrigerator to chill.
16. Slice and serve.