Ingredients for Sour Cream Lemon Slice
- Butter
- Flour
- Icing Sugar
- White Sugar
- Cornstarch
- Milk
- Salt
- Egg Yolks
- Lemon Juice
- Lemon Rind
- Sour Cream
- Whipping Cream
- Sugar
- Vanilla
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How to Make Sour Cream Lemon Slice
- Preheat oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal.
- **Make the Shortbread Crust:** In a medium bowl, cream together 1 cup (2 sticks) unsalted butter and ½ cup granulated sugar until light and fluffy. Beat in 1 large egg yolk. Gradually add 2 ½ cups all-purpose flour and a pinch of salt, mixing until just combined. Press the dough evenly into the prepared pan.
- Bake for 15-20 minutes, or until lightly golden.
- **Make the Sour Cream Lemon Filling:** In a large bowl, whisk together 1 ½ cups sour cream, 1 cup granulated sugar, ½ cup lemon juice (about 3-4 lemons), 2 large eggs, and 1 teaspoon lemon zest. Pour the filling over the baked crust.
- Bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
- Let the lemon slice cool completely on a wire rack before topping with whipped cream.
- **Make the Whipped Cream Topping:** In a chilled bowl, beat 2 cups heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Gently spread the whipped cream over the cooled lemon slice.
- Refrigerate for at least 2 hours before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
99g
Fat
118g
Carbs
15g
