Apr 2, 2013
Lemon Sour Cream Pie
I'm thinking this recipe might become a favorite at our house. I've said it before that I'm really not a lemon person and not fond of tart things but this is just the right amount of lemon creaminess. The butter and sour cream just do a wonderful job making this oh so good. It has a pre-baked pie crust that should be somewhat cooled before you make the filling. I've made this a couple of times already and it's a super easy recipe, Just a little stove time. If you don't like making a pie crust you could use a graham cracker crust or even use little mason jars with graham cracker crust on the bottom then put in some filling and top with whipped cream. Perfect for individual servings especially for a summer BBQ.
Use a pre-baked 9" almost cooled pie crust from your favorite recipe or a store bought crust. Set aside.
1 cup sugar
3 Tablespoons cornstarch
(Mix together and slowly add)
1 cup milk
Add following ingredients to mixture:
1 Tablespoon finely grated lemon zest (you'll probably need 2 lemons for the zest & juice)
1/4 cup fresh lemon juice
3 egg YOLKS, beaten
Stir continuously (I use a whisk) over medium heat until thick. Be careful not to let it catch on the bottom of the pan. TURN OFF HEAT.
1/4 cup butter to melt into mixture
Stir until melted, let cool slightly then fold in:
1 cup sour cream until smooth
Pour into cooled baked 9" pie shell.
Refrigerate so the pie sets up really good, at least an hour or so. Good make ahead dessert.
Top with 1/2 cup or way more of whipped cream and it's ready to serve.
Thanks for the recipe Mary Ann & Colleen