Sour Cream Lemon Pie

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My kids and husband love lemon pie! Well, so do I. When I found this Sour Cream Lemon Pie recipe in my mom’s old recipe box, I had to give it a try.

I am so glad I did! Creamy, lemon pie, topped with fresh whipped cream. Yum!

While making this Sour Cream Lemon Pie, I was tempted to use the leftover egg whites and make meringue, however, I am not sure it would have worked as well. The fresh whipped cream was delicious with the creamy lemon filling.

This recipe is not difficult, but you do need to wait for the filling to cool before finishing it, therefore it will take a good couple of hours to get from start to finish. I recommend that you let the pie set in the refrigerator for and hour or two. But, it is worth it.

So, are you ready to make some pie?

Sour Cream Lemon Pie

1 9″ Baked Pie Crust, cooled

1 cup Sugar
1/4 cup Cornstarch
1 1/4 cups Milk
3 Egg Yolks
1/3 cup Fresh Lemon Juice ( I used 2 lemons)
Grated Rind from Lemons
1/4 cup Butter
1 cup Sour Cream

1 cup Whipping Cream
1 tablespoon Powdered Sugar

First of all, blend the sugar and cornstarch together in medium saucepan. Add the milk, egg yolks, lemon juice, lemon rind, and butter. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from heat. Put the mixture into a bowl and cover it with a piece of wax paper to keep the top from forming a thick film. Chill.

When the mixture has cooled, stir well and mix in the sour cream. Pour into pie shell.

Finally, make whipped cream by whipping together the cream and powdered sugar. Use the whipped cream to decorate the pie however you like. You can sprinkle more grated lemon rind over the top for a little color.

Return to the refrigerator and let it set for and hour or two, and serve. Enjoy!

*I often use store bought pie crust. If you want to make homemade crust, try this recipe.  

Sour Cream Lemon Pie

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Sour Cream Lemon Pie

We love lemon pie! When I found this Sour Cream Lemon Pie recipe in my mom's old recipe box, I had to give it a try.

Author Cook This Again Mom

Ingredients

• 1 9 " Baked Pie Crust cooled
• 1 cup Sugar
• 1/4 cup Cornstarch
• 1 1/4 cups Milk
• 3 Egg Yolks
• 1/3 cup Fresh Lemon Juice I used 2 lemons
• Grated Rind from Lemons
• 1/4 cup Butter
• 1 cup Sour Cream
• 1 cup Whipping Cream
• 1 tablespoon Powdered Sugar

Instructions

• First of all, blend the sugar and cornstarch together in medium saucepan. Add the milk, egg yolks, lemon juice, lemon rind, and butter. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from heat. Put the mixture into a bowl and cover it with a piece of wax paper to keep the top from forming a thick film. Chill.
• When the mixture has cooled, stir well and mix in the sour cream. Pour into pie shell.
• Make whipped cream by whipping together the cream and powdered sugar. Use the whipped cream to decorate the pie however you like. You can sprinkle more grated lemon rind over the top for a little color.
• Return to the refrigerator and let it set for and hour or two, and serve. Enjoy!
• *I often use store bought pie crust. If you want to make homemade crust, try this recipe.