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