Lemon Sour Cream Pie
Source: Found on Pinterest
Made for our 37th wedding anniversary dinner.
Mark loves anything lemon!
Ingredients
- 9-inch pie shell, baked and cooled
- 1 c. white sugar
- 3 Tbls. plus 1-1/2 t. cornstarch
- 1 c. milk
- ½ c. freshly squeezed lemon juice (2-3 lemons) – Save Zest
- 3 egg yolks, lightly beaten
- ¼ c. soft butter
- zest of one lemon (about ½ Tbls.)
- 1 c. low-fat sour cream (Daisy)
Topping
- 1 c. heavy whipping cream
- 2 Tbls. powdered sugar or white sugar
Instructions
Crack eggs, separate and put yolks in a small bowl (discard whites or save for another use). Beat slightly with a fork and set aside.
In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice; stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks (the goal is to temper the egg yolks so they don't cook when added to the hot saucepan).
Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.
Topping: In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form.
Spread whipped cream over pie filling.
Refrigerate for at least 2-3 hours before serving.
NOTE: Whipping cream whips best when the bowl and beaters are chilled.