This rich and velvety smooth sour cream lemon pie is a classic at diners across the country, yet it’s easy to make right at home!  After pre-baking the pie crust, the filling is no bake, which makes for an ultra easy dessert that’s perfect for warmer weather!

To me, there’s no more iconic dessert than pie.  So many varieties… from cherry to chocolate, no bake to frozen… you really can’t go wrong!  I don’t know about you guys, but I think summer just screams LEMON, so you know I had to bring a lemon pie to the table!

I’ve never been a meringue fan, so when I was flipping through an old Taste of Home magazine and saw this recipe for a sour cream lemon pie, it was like a total lightbulb moment… this was THE pie.

  • 9 inch frozen pie crust
  • 1 cup sugar
  • 4 Tbsp cornstarch
  • 1 cup milk
  • 2 lemons juiced (about 1/2 cup of juice)
  • 1 Tbsp lemon zest
  • 3 large egg yolks, lightly beaten
  • 4 Tbsp cold butter, cubed
  • 1 cup sour cream
  • whipped cream (optional)

  1. Preheat oven to 450 degrees F.  Line the frozen crust with heavy duty foil (or two sheets of regular foil) and fill with dried beans, rice, or pie weights.  Bake 8 minutes, remove weights and foil, bake another 5-7 minutes.  Cool completely.
  2. To a heavy bottomed saucepan, add sugar and cornstarch.  Whisk to combine and slowly whisk in milk and lemon juice.  Heat over MED-HIGH heat, stirring often, until mixture is thickened and bubbly.  Reduce heat down to LOW, and cook 2 minutes longer, stirring very often.  Remove from heat.
  3. Lightly beat eggs in a small mixing bowl.  Whisking continually, stir in a small amount of the hot lemon mixture (no need to measure), then return mixture to the hot saucepan.
  4. .................................

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