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: Pastry for single-crust pie (9 inches); 1 cup sugar; 3 tablespoons plus 1-1/2 teaspoons cornstarch; 1 cup whole milk; 1/2 cup lemon juice; 3 large egg yolks, lightly beaten; 1/4 cup butter, cubed; 1 tablespoon grated lemon zest; 1 cup sour cream; 1 cup heavy whipping cream, whipped

Servings: persons

Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 cup heavy whipping cream, whipped

1
Preheat oven to 450u00b0. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
2
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until bottom is lightly browned, 8 minutes. Remove foil and weights; bake until golden brown, 5-7 minutes longer. Cool on a wire rack.
3
In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
4
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.
5
Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

814

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: Pastry for single-crust pie (9 inches), 1 cup sugar, 3 tablespoons plus 1-1/2 teaspoons cornstarch, 1 cup whole milk, 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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