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Sour Cream Lemon Pie…magnificent, smooth, creamy, light, and refreshing. Oh yeah, this was amazing! I made the all-butter crust late in the afternoon yesterday.
Prep Time 20 mins
Cook Time 25 mins
Servings: 8 servings
Ingredients
- One 9 inch pie shell baked or One 9 inch graham cracker crust
- 3 1/2 tablespoons cornstarch
- 1 cup white sugar
- 1/4 cup butter
- 1 cup sour cream
- 1 cup milk
- 1 Tablespoon lemon zest
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- 1/2 cup lemon juice
- 3 egg yolks slightly beaten
- whipped cream for garnish
Instructions
- Combine sugar, cornstarch, lemon zest, lemon juice, beaten egg yolks, and milk in a heavy-duty metal saucepan. Stir to combine.
- Cook ingredients under low to medium heat, STIRRING MIXTURE CONSTANTLY until the filling thickens, this only takes about 10 minutes. The filling will THICKEN FIRST, then start to boil. As soon as it starts to boil, take it off the heat, add the butter. Stir until the butter is full incorporated into the filling. Let cool 10 minutes in the pan, add the sour cream. Stir until fully incorporated. Pour the filling into the baked pie shell. Refrigerate until firm, at least 3 hours. Garnish with whipped cream and serve.
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Credit to: bunnyswarmoven