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Ingredients
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1 cup white sugar
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6 tablespoons cornstarch
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1 cup milk
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6 large egg yolks, lightly beaten
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¼ cup salted butter
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2 tablespoons grated lemon zest
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½ cup fresh lemon juice
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1 cup heavy whipping cream
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½ cup sour cream
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1 (9 inch) baked pie shell
Directions
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Combine sugar and cornstarch in a saucepan; stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
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Pour some hot milk mixture into egg yolks, whisking quickly to avoid scrambling yolks; pour mixture back into the saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
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Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream and sour cream into lemon filling; pour into the prepared pie shell.
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Chill pie for at least 2 hours before serving.
Nutrition Facts (per serving)
482 | Calories |
32g | Fat |
46g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 482 | |
% Daily Value * | |
Total Fat 32g | 40% |
Saturated Fat 16g | 80% |
Cholesterol 218mg | 73% |
Sodium 201mg | 9% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 1g | 3% |
Total Sugars 27g | |
Protein 6g | 11% |
Vitamin C 9mg | 10% |
Calcium 95mg | 7% |
Iron 1mg | 6% |
Potassium 141mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.