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
- Combine sugar, corn starch, milk, lemon zest and juice, and egg yolks in a heavy saucepan. Whisk to combine.
- Cook over medium heat, whisking contantly until mixture is bubbling.
- Add butter and cook until thickened and smooth. Remove from heat and cool.
- Gently whisk in sour cream. Add filling to baked pie crust.
- Top with whipped cream topping. (Pipe around edges or spoon over entire pie.)
- Refrigerate for several hours before serving.
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract (or almond flavouring)
![](http://signatures.mylivesignature.com/54485/366/37B460BBAF46377141BE6F1B46CB9DFA.png)
My mouth in watering, Judy, and I'm thinking this pie will be enjoyed in my kitchen today!!
ReplyDeleteHave never used sour cream but will try it
ReplyDeleteupdate -- I did make this pie today and it was ready to serve for dessert at supper ... It really was delicious .. and I will for sure be making it again ... Loved the sour cream in it ! and the smooth texture of the filling contrasting with the flaky pastry was perfect.
ReplyDeleteSo glad you enjoyed it, Julie. Thanks for leaving your review!
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