Recipe Share/ Sour Cream Lemon Pie

  • Sour-Cream-Lemon-Pie_EXPS_THJJ18_7804_D02_02_1b-696x696
    Total Time Prep: 20 min. + chilling
    Makes 8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 cup sugar
  • 3 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 cup whole milk
  • 1/2 cup lemon juice
  • 3 large egg yolks, lightly beaten
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon zest
  • 1 cup sour cream
  • 1 cup heavy whipping cream, whipped

Directions

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  • Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
  • In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.
  • Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
Nutrition Facts

1 piece: 437 calories, 26g fat (15g saturated fat), 145mg cholesterol, 197mg sodium, 46g carbohydrate (29g sugars, 0 fiber), 4g protein.

Originally published as Sour Cream-Lemon Pie in Country Woman March/April 1987

Published by

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Mws R

"If you are going to write, write from the heart." MwsR "Life has not been the easiest, but it could have been worse!" MwsR Life is about doing all you can to help others. Don't go chasing rainbows, make your own pot of gold. Love, Hope, Faith, the greatest of these is Love!

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