Luscious Lemon Pie Recipe

4.5 2 4
Luscious Lemon Pie Recipe
Luscious Lemon Pie Recipe photo by Taste of Home
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Luscious Lemon Pie Recipe

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4.5 2 4
Publisher Photo
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!
Recommended: Top 10 Canning Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.

Ingredients

  • 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
  • TOPPING:
  • 2/3 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon almond extract, optional

Directions

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 extract if desired. Continue to beat until stiff. Spread or pipe with pastry bag on pie before serving. Yield: 6-8 servings.
Originally published as Luscious Lemon Pie in Country Extra July 1991, p47

Nutritional Facts

1 piece: 458 calories, 28g fat (16g saturated fat), 151mg cholesterol, 217mg sodium, 47g carbohydrate (30g sugars, 0 fiber), 5g protein.

  • 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
  • TOPPING:
  • 2/3 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon almond extract, optional
  1. 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.
  2. For topping, whip cream until thickened; beat in sugar and almond extract if desired. Continue to beat until stiff. Spread or pipe with pastry bag on pie before serving. Yield: 6-8 servings.
Originally published as Luscious Lemon Pie in Country Extra July 1991, p47

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MY REVIEW
medolarkai User ID: 6509090 42166
Reviewed Apr. 14, 2014

"Delicious but a little time consuming and challenging to make."

MY REVIEW
Beena77 User ID: 6657191 40598
Reviewed Apr. 21, 2012

"Delicious, Refreshing perfect for summer. I like my lemon pie, lemony so I doubled the amount of lemon and reduced the milk. I also added a small amount of heavy cream. The result was outstanding ."

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