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Sour Cream-Lemon Pie Recipe

Sour Cream-Lemon Pie Recipe photo by Taste of Home

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I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada

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Sour Cream-Lemon Pie Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup milk
1/2 cup lemon juice
3 egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon peel
1 cup (8 ounces) sour cream
1 cup heavy whipping cream, whipped

Directions

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
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 peel. Cool without stirring.
Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 437 calories, 26 g fat (15 g saturated fat), 145 mg cholesterol, 197 mg sodium, 46 g carbohydrate, trace fiber, 4 g protein.

Originally published as Sour Cream-Lemon Pie in Country Woman March/April 1987, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Sour Cream-Lemon Pie

Sour Cream-Lemon Pie

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Reviewed on May. 14, 2013 by mrs.mark

We loved this pie. It was creamy with just the right mixture of sweet and tart. I made two changes. I substituted 1/2 cup of maple syrup instead of the sugar, and I added a tsp of cream of tarter to the whipped cream since I wanted it to hold its shape for a couple of days.

Reviewed on Feb. 02, 2013 by Judy1544

Hubby called this pie a "home run" and that was without whipped cream on top. No need for extra calories/fat. Excellent flavor and so easy to make.

Reviewed on Jan. 21, 2013 by HarleyDana

I made this pie last night and came out so so i would actually cut back on the amount of lemon juice and not use the lemon zest... it was just to lemonie for my taste buds ... maybe in addition to the sour cream thrown in a tub of cool whip

Reviewed on Oct. 01, 2012 by lkreed

We found another version of this in a little local grocery store in Lincoln City, OR and I had to search for the recipe so I could make it once I got home. I found this one and knew it would be good, and it didn't disapoint us. This is the best pie EVER!! I have already made one with a homemade cookie crumb crust and it was awesome. I am making it with Trader Joe's pie crust tonight and my husband is already drooling. Make this....it's worth it!!

Reviewed on Sep. 28, 2012 by Engeland

My husband and I LOVED this. It set up beautifully. Thanks Martha.....thank you SO much.

Reviewed on Aug. 28, 2012 by junglestar

This is the best lemon pie I have ever made and I will make again. Thank you for all your great recipes, there are so many and so little time! Jan of Honolulu

Reviewed on Jun. 18, 2012 by cynthiaseydler

First place, in a pie contest. great!!!! Made again and left out all the lemon peel and juice. Add two teaspoons of vanilla. Called it sour cream vanilla pie .Great

Reviewed on Dec. 16, 2011 by williegg

this is very good my family want me to make this soon

Reviewed on Dec. 09, 2011 by Puffinlover

This was the best lemon pie I have ever made. I made it for Thanksgiving and my family has not stopped talking about it. It will become a definate family favorite!

Reviewed on Dec. 02, 2011 by Coryskitchen

I loved it, hubby said "too tart" as he was eating his second piece! lol :)

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