Sour Cream Lemon Pie
This recipe is an adaptation of my Lemon Meringue Pie recipe.
- 1
Ingredients
- 1 1/2 cups Sugar
- 1 1/2 cups Water
- 1/3 cup Cornstarch
- 3 Egg Yolks, lightly beaten
- 3 tbsp Butter
- 4 tbsp Lemon Juice
- 1 tbsp Lemon Rind, grated
- 1 cup Sour Cream
- 1 pre-baked Pie Crust
Preparation
Step 1
Filling:
In a sauce pan, mix sugar and cornstarch. Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil one minute.
Slowly stir some of the hot mixture into the egg yolks. Add this mixture back into the hot mixture in sauce pan.
Boil one minute longer, stirring constantly. Remove from heat; continue stirring until smooth.
Blend in butter, lemon juice and lemon rind and fold until well blended.
Pour approx. 2/3 of the filling into pre-baked pie shell, spreading evenly. Cover and refrigerate.
Transfer the remaining 1/3 to a clean bowl. Place plastic wrap or wax paper right down on top of the pudding so that a skin doesn't form.
Place in the refrigerator until thoroughly chilled.
When cool, gently fold the sour cream into the filling, until well blended. Pour mixture over filling in pie crust and spread to edges, as it will be thick.
Pie can be served as is or topped with whipped cream.