Lemon Sour Cream Pie Recipe

Name: Lemon Sour Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 1/4 tsp. salt; 3 eggs, separated; 1 tsp. grated lemon peel; 1 c. sour cream; 3 Tbsp. cornstarch; 1 c. milk; 4 Tbsp. butter; 1/4 c. lemon juice; 1/2 tsp. vanilla; 6 Tbsp. sugar; 1/4 tsp. cream of tartar; 1 (9-inch) pastry shell, cooked

Servings: persons

1 c. sugar
1/4 tsp. salt
3 eggs, separated
1 tsp. grated lemon peel
1 c. sour cream
3 Tbsp. cornstarch
1 c. milk
4 Tbsp. butter
1/4 c. lemon juice
1/2 tsp. vanilla
6 Tbsp. sugar
1/4 tsp. cream of tartar
1 (9-inch) pastry shell, cooked

1
Combine 1 cup sugar, cornstarch and salt.
2
Slowly stir in milk.
3
Cook and stir until mixture is boiling and thickens. Blend small amount of hot mix into 3 slightly beaten egg yolks; return to hot mixture.
4
Cook and stir 2 minutes over medium heat. Add butter, lemon peel and lemon juice.
5
Cover and cool.
6
Fold in sour cream.
7
Spoon into a 9-inch cooked pastry shell.
8
Beat egg whites with cream of tartar and vanilla.
9
Gradually add 6 tablespoons sugar, beating until stiff peaks form.
10
Cover pie filling and brown in oven.
11
Chill several hours before filling.

730

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. sugar, 1/4 tsp. salt, 3 eggs, separated, 1 tsp. grated lemon peel, and more.

Yes, Lemon Sour Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Sour Cream Pie

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