Creamy Sour Cream Lemon Pie
This lemon pie is almost no bake, and the homemade lemon custard is folded with sour cream for an ultra creamy tang that is perfect for summer!
Servings: 8 servings
Calories: 258kcal
Ingredients
- 9 inch frozen pie crust
- 1 cup sugar
- 4 Tbsp cornstarch
- 1 cup milk
- 2 lemons juiced (about 1/2 cup of juice)
- 1 Tbsp lemon zest
- 3 large egg yolks, lightly beaten
- 4 Tbsp cold butter, cubed
- 1 cup sour cream
- whipped cream (optional)
Instructions
- Preheat oven to 450 degrees F. Line the frozen crust with heavy duty foil (or two sheets of regular foil) and fill with dried beans, rice, or pie weights. Bake 8 minutes, remove weights and foil, bake another 5-7 minutes. Cool completely.
- To a heavy bottomed saucepan, add sugar and cornstarch. Whisk to combine and slowly whisk in milk and lemon juice. Heat over MED-HIGH heat, stirring often, until mixture is thickened and bubbly. Reduce heat down to LOW, and cook 2 minutes longer, stirring very often. Remove from heat.
- Lightly beat eggs in a small mixing bowl. Whisking continually, stir in a small amount of the hot lemon mixture (no need to measure), then return mixture to the hot saucepan.
- Heat pan over MED heat until it comes to a gentle boil, and continue to cook for 2 minutes. Remove from heat again and stir in cubed butter and lemon zest. Continue to cool, but don't stir.
- Cool mixture for about 30-40 minutes, then fold in sour cream until no white streaks remain. Spoon mixture into the prepared pie crust and spread out evenly.
- Cool in the refrigerator for 4 hours (or more). To serve, top with optional whipped cream and slice.
Notes
Recipe adapted slightly from Taste of Home
Nutrition
Calories: 258kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 69mg | Potassium: 92mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 0.2mg
