Lemon Sour Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 9-inch pie crust, baked and cooled
1 cup granulated sugar
3 T plus 1/12/ teas cornstarch
1 cup milk
1/2 cup fresh lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, softened
zest of 1 lemon, about 1/2 tablespoon
1 cup sour cream
For whipped cream topping
1 cup heavy whipping cream
2 T granulated sugar
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Directions: |
Directions:1. Crack eggs in a small bowl, beat slightly with a fork and set aside (yolks only)
2. In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
3. Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan) pour egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
4. Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.
For topping:
1. In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks from. Spread whipped cream over pie filling. Refrigerate for at leat 2-3 hours before serving. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Trying out for the first time for Thanksgiving 2018. Not to difficult and really yummy
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