It's spring, which means it's time to treat yourself to something delightful!
Introducing the rich, tangy and oh-so-creamy, Sour Cream Lemon Pie. It's the perfect dish to enjoy with a tall glass of ice tea at your next outdoor gathering with friends and family.
- 1 cup sugar
- 3.5 tbsp corn starch
- 1 tbsp lemon rind grated
- 1/3 cup fresh squeezed lemon juice
- 1 tbsp powdered fruit pectin
- 3 egg yolks slightly beaten
- 1 cup milk
- 1/4 cup butter
- 1 cup sour cream
- 1 pie shell baked
- 1 cup heavy whipping cream whipped
Preheat oven to 400 (or recommended temperature for pie crust)
To keep pie crust baking evenly, poke holes using a fork around the base and outside of the shell.
Place in oven.
Bake for 10–15 minutes, checking and rotating the dish after 5-minutes to ensure even cooking.
Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk in a heavy saucepan. Then cook over medium heat until thick, during final minutes of cooking, add fruit pectin for added hold.
Stir in butter and cool mixture to room temperature
Stir in sour cream
Pour filling into pie shell
Cover with all the whipped cream and garnish with lemon rind twists
Allow the pie filling to set in the refrigerator. Then enjoy!