Monday, April 16, 2018

Lemon Sour Cream Pie

Spring has finally arrived and for some reason citrus spells spring to me…light, fresh and tangy. 'Tis the season for lemon pie. Inspired by a picture of a sour cream lemon pie posted by a blogging friend a few weeks ago, we have enjoyed a similar pie here recently.  I will be making it again!

  • 1 nine-inch pie shell, baked and cooled (homemade or store bought) 
  • 1 cup sugar
  • 3 1/2 tablespoons cornstarch 
  • 1 cup milk
  • zest of one lemon
  • 1/2 cup freshly squeezed lemon juice (2 large lemons)
  • 3 egg yolks, lightly beaten
  • 1/4 cup butter, softened
  • 1 cup sour cream
  • whipped cream topping 
  1. Combine sugar, corn starch, milk, lemon zest and juice, and egg yolks in a heavy saucepan.  Whisk to combine.  
  2. Cook over medium heat, whisking contantly until mixture is bubbling.
  3. Add butter and cook until thickened and smooth.  Remove from heat and cool.
  4. Gently whisk in sour cream.  Add filling to baked pie crust.
  5. Top with whipped cream topping.  (Pipe around edges or spoon over entire pie.)
  6. Refrigerate for several hours before serving.
 Whipped Cream Topping:
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract (or almond flavouring)
 Combine cold whipping cream, sugar and vanilla in bowl and beat until medium stiff peaks form (about 1 minute).