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: 2/3 c. sugar; 3 Tbsp. cornstarch; 1 c. milk; yolks from 3 large eggs; 1 tsp. freshly grated lemon peel; 1/4 c. lemon juice; 1/4 c. butter, cut in small pieces; 1 c. sour cream; 1 (9-inch) baked and cooled shell; whipped cream, lemon slices, fresh mint sprigs (for garnish)

Servings: persons

2/3 c. sugar
3 Tbsp. cornstarch
1 c. milk
yolks from 3 large eggs
1 tsp. freshly grated lemon peel
1/4 c. lemon juice
1/4 c. butter, cut in small pieces
1 c. sour cream
1 (9-inch) baked and cooled shell
whipped cream, lemon slices, fresh mint sprigs (for garnish)

1
Mix sugar and cornstarch in medium saucepan.
2
Whisk in milk until smooth, then yolks until blended.
3
Stir in lemon peel and juice.
4
Add butter and whisk constantly over medium heat 5 to 7 minutes just until boiling.
5
Remove from heat and stir 1 minute longer.
6
Cover with plastic and cool.
7
Stir in sour cream until blended.
8
Pour into pie shell.
9
Cover loosely and refrigerate at least 6 hours or up to 2 days.
10
Before serving, add garnishes. Serves 8.

462

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. sugar, 3 Tbsp. cornstarch, 1 c. milk, yolks from 3 large eggs, 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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