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Luscious Lemon Pie

 Luscious Lemon Pie
My mother always made this around the holidays for our family. Now I have four married daughters and seven grandchildren, and I serve lemon pie all year!
6-8 ServingsPrep: 20 min. + chilling Cook: 10 min.


  • 1 cup sugar
  • 3 tablespoons cornstarch
  • Dash salt
  • 1 cup milk
  • 3 egg yolks, lightly beaten
  • 1/3 cup lemon juice
  • 1/4 cup butter
  • Grated peel of 1 lemon
  • 1 cup (8 ounces) sour cream
  • 1 pastry shell (9 inches), baked
  • 2/3 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon McCormick® Pure Almond Extract, optional


  • In the top of a double boiler, combine sugar, cornstarch and salt.
  • Stir in milk, egg yolks and lemon juice. Cook and stir over boiling
  • water until thickened and bubbly. Cook and stir 3 minutes longer.
  • Remove from the heat and stir in butter and lemon peel. Cool,
  • stirring occasionally. When mixture is room temperature, stir in
  • sour cream. Pour into shell and refrigerate several hours or
  • overnight.
  • For topping, whip cream until thickened; beat in sugar and almond

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Luscious Lemon Pie (continued)

Directions (continued)

  • extract if desired. Continue to beat until stiff. Spread or pipe
  • with pastry bag on pie before serving. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 458 calories, 28 g fat (16 g saturated fat), 151 mg cholesterol, 217 mg sodium, 47 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.