This sour cream lemon pie is filled with flavor but not too zesty. Perfect when topped with homemade whipped cream.
One of my favorite pies sour cream lemon pie! My neighbor made one for her “pie night” years ago and I was hooked. If you’re a lemon lover like I am then you’ll want to make you one of these.
Sour Cream Lemon Pie
Servings: 8 servings
- Pastry for single-crust pie
- 1 cup sugar
- 3 tablespoons plus 1-1/2 teaspoons cornstarch
- 1 cup whole milk
- 1/2 cup lemon juice
- 3 large egg yolks lightly beaten
- 1/4 cup butter cubed
- 1 tablespoon grated lemon zest
- 1 cup sour cream
- 1 cup heavy whipping cream whipped
Bake your pie crust according to instructions for 9” pie plate.
If using a refrigerated or frozen pie crust, bake according to instructions.
In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.
Stir in sour cream. Add filling to crust. Refrigerate for 4 hours or overnight. Top with whipped cream. Store in the refrigerator.