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Sour Cream Lemon Pie Recipe

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This recipe for Sour Cream Lemon Pie, by , is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Clark

Category:
Category:

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

Directions:
Directions:
1. Preheat oven to 450; 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min + chilling
Personal Notes:
Personal Notes:
437 cal

 

 

 

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