Dairy Sour Cream Lemon Pie
One bite of this creamy, sweet-tart lemon pie and you'll have a new pie to add to your 'favorites list'!
1 cup granulated sugar
3 1/2 tablespoons cornstarch
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 cup milk
3 large egg yolks, slightly beaten
4 tablespoons butter
1 cup sour cream
1 (9-inch) baked pastry pie crust
1 cup whipping cream, whipped
Lemon twists for garnish (optional)
- In a 2 quart saucepan, combine sugar, cornstarch, lemon zest, lemon juice and milk. Beat in egg yolks. Cook over medium heat, stirring constantly, for 3 to 5 minutes or until mixture comes to a full boil and thickens.
- Remove from heat; stir in butter. Cover and refrigerate for 2 to 3 hours or until completely cooled, mixing occasionally.
- Stir in sour cream. Spoon lemon filling into pie shell.
- Cover with whipped cream and garnish with lemon twists. Store in refrigerator.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.