Zutaten für Lemon Sour Cream Pie
- Pie Crusts
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon zest
- 1 cup fresh lemon juice
- 2 large egg yolks
- 1 cup half-and-half cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup sour cream
- Frozen Whipped Topping
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Zubereitung von Lemon Sour Cream Pie
- In a heavy-bottomed saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon zest, 1 cup fresh lemon juice, 2 large egg yolks, and 1 cup half-and-half cream.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 5-7 minutes).
- Remove from heat and stir in 4 tablespoons (1/2 stick) of unsalted butter until melted and incorporated.
- Pour the mixture through a fine-mesh sieve into a bowl to remove any lumps. Let cool completely to room temperature, stirring occasionally to prevent a skin from forming.
- Gently fold in 1 cup sour cream until just combined.
- Pour the lemon filling into your prepared pie crust (9-inch).
- Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Before serving, top with whipped cream or Cool Whip.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
956g
Fat
642g
Carbs
125g
