Martha'S Lemon Cream Pie With Sour Cream

• 1 (9 inch) unbaked pie shells
• 4 large eggs
• 1 cup sugar
• 1/2 cup sour cream
• 1/4 teaspoon salt
• 3/4 cup fresh lemon juice (about 4 lemons)
• 1 teaspoon unflavored gelatin
• 1 1/2 cups heavy cream
• 1/4 cup sugar

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

eggs, sugar, sour cream, salt, lemon juice, unflavored gelatin, heavy cream, sugar

Taken from www.food.com/recipe/marthas-lemon-cream-pie-with-sour-cream-234869 (may not work)