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Sour Cream Lemon Pie

sour-cream-lemon-pie

Cook Time: 15 Min

Yield: 8 Servings

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sour-cream-lemon-pie

Ingredients

  • Single Crust
  • 1 C. sugar
  • 1 C. milk
  • 3 large egg yolks
  • 1/2 C. fresh squeezed lemon juice
  • 3 1/2 Tbsp. Clabber Girl® Corn Starch
  • 1 Tbsp. grated lemon zest
  • 1/4 C. butter
  • 1 C. sour cream
  • Whipped cream

Directions

  1. HEAT oven to 425°F.
  2. PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.
  3. WHISK together sugar, milk, egg yolks, lemon juice, cornstarch and lemon peel in a medium, heavy saucepan. Heat over medium heat, stirring until mixture becomes thick. Remove from heat. Stir in butter. Cool at room temperature. When filling is cool, stir in sour cream.
  4. POUR filling into baked pie crust, smoothing top evenly. Refrigerate at least 4 hours before serving. Garnish with whipped cream if desired.

Sour Cream Lemon Pie

sour-cream-lemon-pie

Cook Time: 15 Min

Yield: 8 Servings

Ingredients

  • Single Crust
  • 1 C. sugar
  • 1 C. milk
  • 3 large egg yolks
  • 1/2 C. fresh squeezed lemon juice
  • 3 1/2 Tbsp. Clabber Girl® Corn Starch
  • 1 Tbsp. grated lemon zest
  • 1/4 C. butter
  • 1 C. sour cream
  • Whipped cream

Directions

  1. HEAT oven to 425°F.
  2. PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.
  3. WHISK together sugar, milk, egg yolks, lemon juice, cornstarch and lemon peel in a medium, heavy saucepan. Heat over medium heat, stirring until mixture becomes thick. Remove from heat. Stir in butter. Cool at room temperature. When filling is cool, stir in sour cream.
  4. POUR filling into baked pie crust, smoothing top evenly. Refrigerate at least 4 hours before serving. Garnish with whipped cream if desired.

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