Lemon Cream Pie

Ingredients

• 1  pie crust dough 
• 4 large eggs 
• 1 cup sugar 
• 0.5 cup cream sour
• 0.8 cup juice of lemon fresh (from 4 lemons)
• 0.3 teaspoon salt 
• 1 teaspoon gelatin powder unflavored (from a)
• 1.5 cups cup heavy whipping cream 
• 0.3 cup sugar 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• hand mixer
• aluminum foil
• spatula

Directions

1. Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice.
2. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes.
3. Remove foil (and beans).
4. Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
5. Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice.
6. Pour mixture into crust.
7. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
8. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes.
9. Heat mixture over very low heat, stirring, until gelatin dissolves.
10. Let cool.
11. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.