Sour Cream Lemon Pie…magnificent, smooth, creamy, pale and refreshing. Oh yeah, this was amazing! I made the all butter crust past due within the afternoon yesterday.
It was one in all these days the place issues saved getting within the method of me making the filling till after dinner. I was capable to style the pie for the primary time about 10 pm final night.
The lemon taste is wonderful! Think lemon sherbet, it’s a delightful taste that’s no longer harsh simply creamy, delicate and delicious.
I loved this with an all butter pie crust, the NULL textures went very properly together. The butter within the crust made a good flaky , crisp base for the creamy filling.
A graham cracker crust would work simply as well. As a topic of fact, you might make the filling, positioned it into dessert cups and get pleasure from it with out any crust at all.
This is a home made lemon filling, we’ve made fillings collectively in different recipes. Remember to cook dinner the filling underneath low to mild heat, stirring usually till it thickens.
This filling was tremendous simple to make and took about 10 minutes to thicken. Sour Cream Lemon Pie is delicious, simple to make and can speedy grow to be a favourite on your home all yr round. Enjoy!
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Ingredients
One 9 inch pie shell baked or One 9 inch graham cracker crust
3 1/2 tablespoons cornstarch
1 cup white sugar
1/4 cup butter
1 cup sour cream
1 cup milk
1 Tablespoon lemon zest
1/2 cup lemon juice
3 egg yolks rather beaten
whipped cream for garnish
Instructions
Combine sugar,cornstarch,lemon zest,lemon juice, overwhelmed egg yolks and milk in a heavy obligation steel saucepan. Stir to combine.
Cook meals underneath low to medium heat, STIRRING MIXTURE CONSTANTLY till the filling thickens, this purely takes about 10 minutes. The filling will THICKEN FIRST, then leap to boil. As easily because it begins to boil, take it off the heat, upload the butter. Stir till the butter is complete incorporated into the filling. Let cool 10 minutes within the pan, upload the sour cream. Stir till absolutely incorporated. Pour the filling into the baked pie shell. Refrigerate till firm, at the least 3 hours. Garnish with whipped cream and serve.