Ingredients for Lemon Sour Cream Pie
- Cornstarch
- Sugar
- Butter
- 1 1/2 cups sour cream
- Lemon, Rind Of
- 1/2 cup lemon juice
- Egg Yolks
- Milk
- Heavy Cream
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How to Make Lemon Sour Cream Pie
- Preheat oven to 350°F (175°C).
- Prepare the pie crust: In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 cup (2 sticks) cold unsalted butter, cut into small pieces. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add 1/2 cup ice water, mixing until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
- Prick the bottom of the crust with a fork. Bake for 15 minutes, or until lightly golden.
- Meanwhile, prepare the filling: In a large bowl, whisk together 1 1/2 cups sour cream, 1 cup granulated sugar, 1/2 cup lemon juice, 2 large eggs, 1 tbsp lemon zest, and 1 tsp vanilla extract until smooth.
- Pour the lemon filling into the pre-baked pie crust.
- Bake for 35-40 minutes, or until the filling is set and the edges are lightly golden. Let the pie cool completely on a wire rack before serving.
- Optional: Top with whipped cream and fresh berries before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
105g
Fat
75g
Carbs
10g
