Name: Sour Cream-Lemon Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Dough for single-crust pie -; 1 cup sugar -; 3 tablespoons plus 1-1/2 teaspoons cornstarch -; 1 cup whole milk -; 1/2 cup lemon juice -; 3 large egg yolks, lightly beaten -; 1/4 cup butter, cubed -; 1 tablespoon grated lemon zest -; 1 cup sour cream -; 1 cup heavy whipping cream, whipped -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Sour Cream-Lemon Pie

1. Dough for single-crust pie -

2. 1 cup sugar -

3. 3 tablespoons plus 1-1/2 teaspoons cornstarch -

4. 1 cup whole milk -

5. 1/2 cup lemon juice -

6. 3 large egg yolks, lightly beaten -

7. 1/4 cup butter, cubed -

8. 1 tablespoon grated lemon zest -

9. 1 cup sour cream -

10. 1 cup heavy whipping cream, whipped -

How to cook deliciously - Sour Cream-Lemon Pie

1. Stage

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.

2. Stage

Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.

3. Stage

In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

4. Stage

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.

5. Stage

Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.