This pie is really at its best on the same day that it's made. Combine lemon slices and sugar in a shallow bowl let stand until lemon slices are juicy, 4 hours or overnight. To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel. If the pie is even remotely warm when you cut into it, the lemon base may be runny. cup sour cream 14 ounce can sweetened condensed milk 4 large egg yolks room temperature cup fresh squeezed lemon juice strained (about 4 lemons) 1. A recipe for Perfect Lemon Bars, with a thick and silky layer of sweet-tart lemon filling on top of a crisp and buttery shortbread crust. Once your pie is done baking, allow it to cool completely on a wire rack at room temperature before serving. Allow the crust to cool, then cover it with plastic wrap and store it on your counter at room temperature until you're ready to fill it the next day. That said, if you're looking to save time you can prepare your pie crust, as described in Step 1, the day before. Whisk the egg yolks in a separate medium bowl. Add the lemon juice and 1 1/2 cups water and whisk to combine. Add the powdered sugar and cream for another 2 minutes at medium speed. Remove the bowl from the double boiler and beat with an electric mixer until meringue forms semi-firm peaks. For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. In the bowl of an electric mixer, cream the butter for about 1 minute. In order for the meringue to properly adhere to the lemon filling, without weeping, it's important to make the lemon filling and meringue on the day you plan to serve the pie. Put the bowl back on the double boiler and heat for about 1 minute or until sugar has dissolved.
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