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: 2/3 c. granulated sugar; 3 Tbsp. cornstarch; 1 c. milk; 3 egg yolks (large eggs); 1 tsp. finely grated lemon peel; 1/4 c. lemon juice; 1/4 c. butter or margarine; 1 c. sour cream; 1 (9-inch) pie shell, baked and cooled; whipped cream

Servings: persons

2/3 c. granulated sugar
3 Tbsp. cornstarch
1 c. milk
3 egg yolks (large eggs)
1 tsp. finely grated lemon peel
1/4 c. lemon juice
1/4 c. butter or margarine
1 c. sour cream
1 (9-inch) pie shell, baked and cooled
whipped cream

1
Mix the sugar and cornstarch in saucepan.
2
Whisk in milk until smooth, then egg yolks until well blended.
3
Stir in lemon peel and juice.
4
Add butter.
5
Stir constantly over medium heat until thick; do not boil.
6
Remove from heat.
7
Cool to room temperature.
8
Stir in sour cream until well blended.
9
Pour into pie shell. Refrigerate at least 6 hours.
10
Top with whipped cream.

570

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 2/3 c. granulated sugar, 3 Tbsp. cornstarch, 1 c. milk, 3 egg yolks (large eggs), 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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