Ingredients for Sour Cream Lemon Pie
- Pie Shells
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
- Fresh Lemon Rind
- Lemon Juice
- Egg Yolks
- Whole Milk
- 1/2 cup (1 stick) unsalted butter
- 1 cup sour cream
- 2 cups heavy whipping cream
- 1 teaspoon lemon extract
- Yellow Food Coloring
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How to Make Sour Cream Lemon Pie
- In a medium saucepan, whisk together 1 cup sugar, 1/4 cup cornstarch, 1 tablespoon lemon zest, 1 cup fresh lemon juice, 4 large egg yolks, and 1 cup milk.
- Cook over medium heat, constantly beating with an electric mixer, until the mixture thickens significantly (about 8-10 minutes).
- Remove from heat and stir in 1/2 cup (1 stick) unsalted butter until melted and smooth.
- Pour the mixture into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temperature.
- Once cool, gently fold in 1 cup sour cream.
- Pour the filling into a chilled Pillsbury ready-to-bake pie crust.
- Cover and refrigerate for at least 1 hour (or preferably longer) to allow the flavors to meld and the filling to set.
- For the whipped cream topping: In a chilled bowl, beat 2 cups heavy cream, 1/4 cup powdered sugar, 1 teaspoon lemon extract, and a few drops of yellow food coloring (optional) with an electric mixer until stiff peaks form.
- Spread the whipped cream over the chilled pie.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
141g
Fat
86g
Carbs
17g
