Lemon Sour Cream Pie
User Reviews
4.9
Lemon Sour Cream Pie
Description
This pie starts with a pre-baked 1-inch pie crust that serves as the base. The lemon filling is made by cooking sugar, cornstarch, milk, and fresh lemon juice until thickened. Egg yolks are tempered to prevent scrambling by gradually adding hot filling before returning all to the heat for further cooking. Butter and lemon zest are stirred in for richness and aroma. Once slightly cooled, sour cream is folded in for a creamy tang and smooth texture.
The filling is poured into the pre-baked crust, and the pie is refrigerated for at least three hours to allow the custard to firm up. A whipped cream topping made from heavy cream and powdered sugar can be added before serving to balance the tartness.
Serving suggestions include slicing the chilled pie and enjoying its refreshing lemon flavor and creamy consistency, which contrast nicely with the flaky crust. The pie is suitable for dessert after meals or as a treat with tea or coffee.
The note references the pie crust recipe source and its suitability to be made ahead and frozen for future use.
Ingredients
- 1 inch pie crust pre-baked
- 1 cup granulated sugar
- 3 Tablespoon + 1 1/2 teaspoons cornstarch
- 1 cup milk
- 1/2 cup lemon juice about 2-3 lemons, fresh
- 3 large egg lightly beaten, yolk
- 1/4 cup butter , softened
- lemon about 1/2 tablespoon, zest of one
- 1 cup sour cream
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2-3 Tablespoons powdered sugar
Instructions
- Lemon Filling: Crack eggs in a small bowl, beat slightly with a fork and set aside. In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
- Temper Eggs: Reduce heat to medium-low. Add a spoonful of the hot filling into the bowl with beaten egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks, to temper the eggs (warm them up so they don't scramble when added to the pot). Add egg mixture into the saucepan and stir well. Bring mixture to a gentle boil then cook for two more minutes. Remove from heat.
- Finish Filling: Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool for a few minutes, then stir in sour cream. Add filling to baked pie shell. place a piece of plastic wrap or parchment paper over the pie and refrigerate for at least 3 hours before serving.
- Whipped Cream Topping: In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, gradually add sugar. Continue beating until stiff peaks form. Spread whipped cream over cooled pie filling.
Notes
- The pie crust recipe used here makes two crusts; you can freeze the extra crust for another pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 66mg | 22% |
| Sodium | 127mg | 5% |
| Potassium | 114mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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