Sour Cream Lemon Pie
Prep Time 30 min
Cook Time 15 Min
Servings 8
Difficulty Moderate
Ingredients
- Single Crust
- 1 cup sugar
- 1 cup milk
- 3 large egg yolks
- 1/2 cup fresh squeezed lemon juice
- 3 1/2 tbsps. cornstarch
- 1 tbsp. grated lemon peel
- 1/4 cup butter
- 1 cup sour cream
- Whipped cream
- Lemon peel strips
Directions
- Step 1
HEAT oven to 425°F.
- Step 2
PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.
- Step 3
WHISK together sugar, milk, egg yolks, lemon juice, cornstarch and lemon peel in a medium, heavy saucepan. Heat over medium heat, stirring until mixture becomes thick. Remove from heat. Stir in butter. Cool at room temperature. When filling is cool, stir in sour cream.
- Step 4
POUR filling into baked pie crust, smoothing top evenly. Refrigerate at least 4 hours before serving. Garnish with whipped cream and lemon peel strips, if desired.
Serving size
(1 slice, 1/8 of pie)
- Calories 440
- Calories from Fat220g
- Total Fat 25g
- Saturated Fat 10g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 110mg
- Sodium 220mg
- Potassium 0mg
- Total Carbohydrates 50g
- Dietary Fiber 1g
- Sugars 28g
- Protein 5g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet