The Best Lemon Sour Cream Pie Recipe
This lemon pie flavor is smooth and similar to English lemon curd. It is an easy pie to make, and the filling is firm and delicious. Also, this lemon sour cream pie freezes well.
Servings 8 servings
- 1 Pie Crust
- 2 cups granulated sugar
- 8 tbsp cornstarch
- ½ cup melted butter cool to room temperature
- 2 tbsp lemon zest
- ½ cup lemon juice
- 6 egg yolks
- 2 cups milk
- 2 cups sour cream can substitute with nonfat plain Greek yogurt
- whipping cream optional
Make a 9-inch pie crust in advance.
Combine sugar and cornstarch in a medium-size saucepan.
Add melted butter, lemon zest, lemon juice, and egg yolks to the sugar mixture.
Stir in milk.
Cook over medium heat, constantly stirring until thick. It takes about 10 minutes to thicken. The mixture will be somewhat thick and gooey.
Take off the stovetop and fold sour cream into the lemon mixture until well blended and smooth.
Spoon into a pre-made pie shell.
Chill for at least 2 hours before serving.
Top with whip cream if desired.
Serving: 1g | Calories: 619kcal | Carbohydrates: 74g | Protein: 7g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 182mg | Sodium: 301mg | Potassium: 222mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1161IU | Vitamin C: 8mg | Calcium: 161mg | Iron: 1mg