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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 Nov. 29, 2011 by Sherangel

I made this pie for Thanksgiving this year. It was absolutely yummy....so lemony! Everyone enjoyed it. I will make it again and again!

Reviewed on Nov. 27, 2011 by dboyd

I made this pie for thanksgiving last week. My husband found it in the frig and needless to say it didn't make it to dinner the next day. I added a little lemon juise to the whip cream. This pie is the best

Reviewed on Nov. 21, 2011 by PatWTS

Recipe sounds excellent. I am adding it to my Thanksgiving list! It will be made according to recipe and the suggestion on making a pie with instant lemon pudding and can of whipped cream absolutely gives me goosebumps. Sounds totally gross!

Reviewed on Nov. 20, 2011 by annie1992

I also agree, this is a delicious pie recipe and I wouldn't eat instant lemon pudding on a double dog dare, ugh. And it's not all that hard to mix graham cracker crumbs, sugar and butter to make a crust, and it's a whole lot cheaper than buying one premade.

Reviewed on Nov. 20, 2011 by wallyddoggie

This pie is absolutely delicious. I have made it many times for family and friends and everyone loved it. A little more work, but well worth it.

Reviewed on Nov. 20, 2011 by back2basicsmamma

I agree, kathidahl! This is a delicious lemon pie recipe and is a definite keeper. Recipes that use "real foods" aren't in the same league as those that use "boxed chemicals" for taste . . . not to mention health. Thanks for a great recipe Martha!!

Reviewed on Nov. 20, 2011 by kathidahl

>uwasv_waya Why would you even be on a recipe site? Instant lemon pudding? Come on...

Reviewed on Nov. 20, 2011 by uwasv_waya

An easy way is to buy a ready made graham cracker crust and use instant lemon pudding. A can of redi whip and you are done. Why waste all of this time and the un-needed lemon peel? Not to mention the work and money.

Reviewed on Sep. 18, 2011 by JudithCH

I love this recipe. I always look forward to making it again. It is delicious.

Reviewed on Apr. 17, 2008 by zzzkatzzzz@gmail.com

you could also substitue a regular or chocolate graham cracker crust for a different twist.

1-1/2 cups graham cracker crumbs

3 tablespoons sugar

1/3 cup stick margarine, melted

In a bowl, combine cracker crumbs and 3 tablespoons sugar. Stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Then follow recipe for filling.

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