Lemon Sour Cream Pie

Creamy, dreamy lemon sour cream pie could be your favorite pie recipe of all time!


1 9'' homemade pie shell , baked and cooled 
1 cup sugar
3 tablespoon plus 1 1/2 teaspoons cornstarch
1 cup milk
1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
3 egg yolks , lightly beaten
1/4 cup butter , softened
Zest of one lemon , about 1/2 tablespoon
1 cup sour cream
For whipped cream topping:
1 cup heavy whipping cream
2 tablespoon sugar


  1. Crack eggs in a small bowl, beat slightly with a fork and set aside. 
  2. In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
  3. 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.
  4. .....
  5. Please go to Lemon Sour Cream Pie @ tastesbetterfromscratch.com for full instructions

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