Lemon Sour Cream Pie – a delicious recipe with sugar, eggs, lemon juice, sour cream, cream of tartar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 1 cup sugar with cornstarch and salt, stirring thoroughly.
2
Slowly stir in milk, then cook and stir over medium heat until mixture is boiling and thickened.
3
Remove pan from heat. Blend a small amount of hot mixture into the slightly beaten egg yolks.
4
Return egg yolk mixture to hot mixture in pan.
5
Cook and stir 2 minutes over medium heat.
6
Add butter, lemon peel and lemon juice.
7
Cover and cool.
8
Fold in sour cream.
9
Spoon mixture into baked pie shell.
10
Beat egg whites with cream of tartar and vanilla until soft peaks form.
11
Gradually add remaining 6 tablespoons sugar, beating until stiff peaks form.
12
Top pie with meringue, seal edges well.
13
Bake in preheated oven at 350u00b0 for 12 to 15 minutes or until meringue is golden brown.
643
kcal
Calories
32
g
Fat
79
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 c. plus 6 Tbsp. granulated sugar, divided, 3 eggs, separated, 1/4 c. lemon juice, 1 c. dairy sour cream, 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.
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