Zutaten für Lemon Creme Pie
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- Half And Half
- 1/4 cup (1/2 stick) unsalted butter
- Fresh Lemon Juice
- Lemon, Zest Of
- 2 large egg yolks
- 1 cup sour cream
- 1 pre-baked 9-inch pie crust
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Zubereitung von Lemon Creme Pie
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 cup half-and-half, 1/4 cup (1/2 stick) unsalted butter, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and 2 large egg yolks until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. This will take about 5-7 minutes.
- Remove from heat and stir in 1 cup sour cream until well combined.
- Pour the lemon filling into a pre-baked 9-inch pie crust.
- Cover the pie loosely with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
152g
Fat
101g
Carbs
20g
