Sour Cream-Lemon Pie Recipe

Name: Sour Cream-Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 c. sifted four; 1/8 tsp. salt; 3/4 c. margarine; 2 Tbsp. cold water; 1 c. sugar; 1/4 c. cornstarch; 1 1/4 c. milk; 3 egg yolks, slightly beaten; 1 tsp. grated lemon rind; 1/3 c. lemon juice; 1 c. sour cream; whipped cream (optional)

Servings: persons

1 1/3 c. sifted four
1/8 tsp. salt
3/4 c. margarine
2 Tbsp. cold water
1 c. sugar
1/4 c. cornstarch
1 1/4 c. milk
3 egg yolks, slightly beaten
1 tsp. grated lemon rind
1/3 c. lemon juice
1 c. sour cream
whipped cream (optional)

1
Mix flour and salt in bowl.
2
Cut in 1/2 cup margarine with pastry blender or 2 knives until mixture is consistency of fine crumbs.
3
Sprinkle water over flour mixture and blend well.
4
Press into firm ball.
5
Flatten slightly and roll out to 12-inch circle on lightly floured surface.
6
Fit loosely into one 9-inch pie pan and trim 1/2-inch beyond rim of pan.
7
Fold under and flute edge.
8
Prick thoroughly.
9
Bake in 450u00b0 oven for 12 to 15 minutes or until golden brown.
10
Do not prick shell if shell and filling are to be baked together.
11
Mix sugar and cornstarch in a 2-quart saucepan.
12
Add milk gradually and stir until smooth.
13
Stir in the egg yolks, lemon rind and lemon juice.
14
Add remaining margarine and cook over medium heat, stirring constantly until mixture comes to boil and boils for 1 minute.
15
Pour into a bowl and cover surface with waxed paper or plastic film.
16
Chill, then fold in sour cream.
17
Turn into the baked pastry shell and chill.
18
Serve with whipped cream.

564

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 12 ingredients. The key ingredients include: 1 1/3 c. sifted four, 1/8 tsp. salt, 3/4 c. margarine, 2 Tbsp. cold water, and more.

Yes, Sour Cream-Lemon 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.

Sour Cream-Lemon Pie

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