Print Options

Back to Lemon Sour Cream Pie >

Include these items:

Select reviews >

Taste of Home Logo

Lemon Sour Cream Pie

 Lemon Sour Cream Pie
One bite and people marvel over this pie. Some even say it reminds them of cheesecake. The recipe was shared by a friend; now, I'm glad to do the same. My husband's a veterinarian—and a good sport about trying mew dishes!
6-8 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1 cup milk
  • 3 egg yolks, beaten
  • 1/4 cup butter, cubed
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1 cup (8 ounces) sour cream
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • Lemon peel strips, optional

Directions

  • In a large saucepan, combine the sugar, cornstarch and salt.
  • Gradually stir in the milk. Bring to boil over medium heat, stirring
  • constantly. Cook and stir for 2 minutes. Blend a small amount into
  • egg yolks; mix well. Return all to pan; mix well. cook and stir for
  • 2 minutes. Remove from the heat. Add butter, lemon juice and peel;
  • mix well. Set aside.
  • For meringue, beat egg whites until foamy. Add vanilla and cream of

2 of 2

Lemon Sour Cream Pie (continued)

Directions (continued)

  • tartar. Add sugar, 1 tablespoon at a time, beating until stiff peaks
  • form; set aside. Fold sour cream into the lemon mixture; pour into
  • pastry shell.
  • Cover with meringue, sealing to edges of pastry. Bake at 350° for
  • 12-15 minutes or until golden. Garnish with lemon peel strips if
  • desired. Cool completely. Store in the refrigerator. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 425 calories, 20 g fat (11 g saturated fat), 123 mg cholesterol, 248 mg sodium, 54 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.