Side Pannel
Cornstarch Lemon Sour Cream Pie
Cornstarch Lemon Sour Cream Pie
- Recipe Submitted by Angus on 11/14/2014
Category: Holiday, Desserts
Ingredients List
- one 8”³ pre-baked pie shell (I use this recipe.)
- 4 small lemons, zested & juiced (1 Tbsp. zest + 1/2 cup juice)
- 3 1/2 tablespoons cornstarch
- 1 cup granulated sugar
- 3 egg yolks
- 1 cup milk
- 1/2 stick unsalted butter, cubed
- 1 cup sour cream
- whipped cream, to garnish
Directions
Pre-bake your pie crust (homemade or store-bought) and let it cool completely.
In a heavy-bottom saucepan, whisk together the lemon juice, lemon zest, cornstarch, sugar, egg yolks and milk. Cook over medium-low heat until thick, whisking frequently. Remove from the heat and whisk in the butter. Allow the custard to cool completely. Once cooled, whisk in the sour cream.
Pour into your pre-baked pie crust and refrigerate at least two hours. To serve, slice and top with whipped cream. Serves 8. Keep refrigerated.
In a heavy-bottom saucepan, whisk together the lemon juice, lemon zest, cornstarch, sugar, egg yolks and milk. Cook over medium-low heat until thick, whisking frequently. Remove from the heat and whisk in the butter. Allow the custard to cool completely. Once cooled, whisk in the sour cream.
Pour into your pre-baked pie crust and refrigerate at least two hours. To serve, slice and top with whipped cream. Serves 8. Keep refrigerated.
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