Serves 8
660 min
Sour Cream Lemon Pie
Recipe GLPRec7723282016aa
A silky and tangy dessert pie with a bright lemon flavor balanced by smooth sour cream. The custard filling is made with egg yolks, milk, and fresh lemon juice, then baked in a golden pie crust.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/4 cup butter
3 egg yolks
1/2 cup all-purpose flour
1/4 cup fresh lemon juice
1 1/2 teaspoons lemon zest
2 cups whole milk
1 (9 inch) pre-baked pie crust
1/2 teaspoon salt
1/2 cup sour cream
1 cup white sugar
Directions
In a medium saucepan, combine the sugar, flour, and salt. Whisk together well. Gradually pour in the milk while stirring constantly to avoid lumps. Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and reaches a gentle boil. Once boiling, reduce the heat to low and continue cooking and stirring for 2 more minutes until the filling is smooth and creamy.
Remove the saucepan from heat and let it cool slightly. In a small bowl, lightly beat the egg yolks. Slowly drizzle about 1 cup of the hot milk mixture into the beaten yolks while stirring constantly to temper them and prevent curdling. Once combined, pour the yolk mixture back into the saucepan with the remaining milk mixture, stirring well. Return the saucepan to medium heat and bring to a gentle boil. Cook and stir for 2 more minutes, ensuring the internal temperature reaches 160°F.
Remove the filling from heat and stir in the butter, lemon zest, and lemon juice until the butter is fully melted and incorporated. Allow the filling to cool to room temperature, about 10-15 minutes. Gently fold in the sour cream using a spatula until the filling is smooth and well combined. Pour the custard filling into the pre-baked pie crust. Refrigerate for at least 6 hours or until fully chilled and set before serving.
