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Lemon Cream Pie
Author:
Si Foster
Course:
Dessert
Cuisine:
American
Prep Time:
10
minutes
mins
Cook Time:
10
minutes
mins
cool time and set up in pie shell:
3
hours
hrs
Total Time:
3
hours
hrs
20
minutes
mins
Servings:
8
This Lemon Cream Pie is light, refreshing, tangy and sweet! Perfect for any time of the year!
Ingredients
1
9 inch
baked pie shell or graham cracker shell
1
cup
granulated sugar
3
tablespoons
cornstarch
1/4
cup
unsalted butter
1-2
tablespoons
lemon grind, grated
1/4
cup
fresh squeezed lemon juice
3
egg yolks, unbeaten
1
cup
milk
1
cup
sour cream
topping
1/2
cup
heavy cream, whipped
2
tablespoons
powdered sugar
1
fresh lemon for garnish
Instructions
In a saucepan, combine sugar, cornstarch, butter, lemon rind, lemon juice and egg yolks. Whisk together.
Add milk. Whisk again. Turn heat to medium and cook until thickened, stirring constantly to prevent burning.
Remove pan from heat when mixture thickens. Let cool and fold in sour cream.
Pour into baked pie shell. Let chill for 3 hours in fridge.
Whip cream and powdered sugar together until thick.
Serve with whipped cream and garnish with lemon slices just before serving.
Notes
To speed up the cooling process, I place the cooked mixture in a clean cool bowl after cooking. When cooled, fold in sour cream.
Do not garnish with lemon until just before serving to prevent juice on top of pie.
The filling can be made a day or two ahead and refrigerated.