Lemon Sour Cream Pie
This lemon sour cream pie is full of tangy flavor and lots of sweetness from the lemons and sour cream. It's so smooth and creamy, and the perfect dessert to enjoy anytime.
Ingredients
- 1 pie crust 9"
- 1 cup (200 g) granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon (0.25 teaspoon) salt
- 1 tablespoon lemon zest about 1 large lemon
- ¼ cup (56.75 g) butter
- ¼ cup (59.15 ml) lemon juice about 1 large lemon squeezed
- 3 egg yolks room temperature
- 1 cup (236.59 ml) milk
- 1 cup (230 g) sour cream
- 1 cup (236.59 ml) heavy whipping cream
- ¼ cup (30 g) granulated or powdered sugar
- 1 teaspoon vanilla
Instructions
- Make or buy a 9-inch pie crust in advance. Bake and cool.
- Combine sugar, cornstarch, salt and lemon zest in a medium-size saucepan. Rub the lemon zest into it to help release the oils and become more fragrant.
- Add butter, egg yolks, lemon juice and milk. Cook over medium heat, stirring until it gets thick. This should take between 8-12 minutes. Remove from heat and let cool.
- Fold in sour cream once cooled.
- Pour into prepared pie crust. Cover with plastic wrap and let it chill for at least 2 hours, but a day in advance is great too.
- Mix together whipping cream, sugar and vanilla and beat on high until stiff peaks are formed. Top the pie with fresh whipped cream before serving.
Notes
This pie also works well with a graham cracker crust.
You can use meyer or regular lemons for this pie.
Nutrition
Calories: 366kcalCarbohydrates: 34gProtein: 4gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 114mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 23gVitamin A: 753IUVitamin C: 3mgCalcium: 82mgIron: 1mg
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