Lemon Sour Cream Pie

Had a lemon sour cream pie at a restaurant recently and loved it. Found this recipe online and it was better than the one we had at the restaurant! I'll definitely be making this again. Give it a try, you're goon love it too!

Photo by Judy O.
Adapted from tasteofhome.com
Lemon Sour Cream Pie with meringue topping.

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    cup sugar

  • 1/4

    cup cornstarch

  • 1/8

    teaspoon salt

  • 1

    cup milk

  • 3

    egg yolks, beaten

  • 1/4

    cup butter, cubed

  • 1/4

    cup lemon juice

  • 1

    teaspoon grated lemon peel

  • 1

    cup (8-ounces) sour cream

  • 1

    pastry shell (9-inches), baked

  • MERINGUE:

  • 3

    egg whites

  • 1/2

    teaspoon vanilla extract

  • 1/4

    teaspoon cream of tartar

  • 6

    tablespoons sugar

  • Lemon peel strips, optional

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Blend a small amount into egg yolks; mix well. Return all to pan; mix well. Cook and stir for 2 minutes. Remove from the heat. Add butter, lemon juice and peel; mix well. Set aside. For meringue, beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold sour cream into the lemon mixture; pour into pastry shell. Cover with meringue, sealing to edges of pastry. Bake at 350°F for 12 to 15 minutes or until golden. Garnish with lemon peel strips if desired. Cool completely. Store in the refrigerator.

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