STEAMOVENCOOKING with Tenina

NEED:
1 (9 inch) pie shell
2 cups caster sugar
1/2 cup unsalted butter, softened
5 eggs, beaten
1 cup milk
1 tablespoon SR flour
1 tablespoon cornflour
½ cup fresh lemon juice
3 tablespoons lemon zest

DO:
Preheat oven to 160 degrees C.
In a large mixing bowl, cream together sugar and butter until light and fluffy.
Beat in eggs and milk.
Add flour, cornflour, lemon juice, and lemon zest.
Mix until smooth.
Pour mixture into pastry shell.
Bake in preheated oven for 40 to 60 minutes, until set in centre.
Leave to cool in the oven.
OR
Cook in MW on MW/grill for approx 9 minutes.
SERVE:
Dredged with Icing sugar and with either a Lemon Dessert Syrup or a Raspberry Coulis and of course, HEAPS of whipped cream! (or ice cream….and that really is going over the top!)
USED:

SOUR CREAM PASTRY

NEED:
¼ cup sour cream
125 grams unsalted butter
125 grams caster sugar
220 grams plain flour
1 teaspoon vanilla if sweet pie, otherwise leave this and sugar out
pinch salt

DO:
In Thermomix bowl, combine all ingredients until they form soft ball.
Add more flour if necessary.
Push into pie plate and place in freezer for 20 minutes.
Can pre-bake in 160 C oven or for lemon pie, cook together with filling.