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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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Sour Cream-Lemon Pie

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

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.

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

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

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