Looking at my last three posts, I’d say there’s a high probability I’m on a fruit bender. Peach waffles. Papaya Cheesecake Bars. And now this. I think I’m trying to channel Spring. I first tasted this pie in the mid-80’s when our neighbor in Owasso, Oklahoma made it for us. It’s super simple, yet loaded with lemon flavor. A little sweet, a little tart, and a little tangy… just like me.
Lemon Sour Cream Pie:
one 8″ 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
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.
If you like simple, you’ll love this pie. If you insist on getting fancy, spread a thin layer of your favorite raspberry jam on top before you slather on that whipped cream. Oh, baby! Cover me. I’m going in.