Sour Cream Lemon Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pastry for single crust pie (9 in)
1 c sugar
3 tbsp plus 1 1/2 tsp cornstarch
1 c milk
1/2 c lemon juice
3 large eggs, lightly beaten
1/4 c butter, cubed
1 tbsp grated lemon zest
1 c sour cream
1 c heavy whipping cream, whipped
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Directions: |
Directions:1. Preheat oven to 450º; On a lightly floured surface, roll pastry to a 1/8 in thick circle; transfer to a 9 in pie plate.
Trim pastry to 1/2 in beyond rim of plate and flute the edge.
2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 mins or until bottom is lightly browned. Remove foil and weights; bake 5 to 7 mins longer or until golden brown. Cool on a wire rack/
3. In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon huice until smooth. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 mins longer. Remove from heat.
4. 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 mins. Remove from heat. Stir in butter and lemon zest. Cool without stirring.
5. Stir in sour cream. Add filling to the crust. Top with whipped cream. Store in refrigerator. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 min + chilling |
Personal
Notes: |
Personal
Notes: 437 cal
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