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Sour Cream Lemon Pie

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“The secret is in the mixing, use the electric mixer the whole time you are cooking the ingredients. I use Pillsbury ready to bake crust(hard to beat). Find it in the dairy case at your grocers.”
READY IN:
35mins
SERVES:
8
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

  • 1 (9 inch) pie shells, baked and cooled
  • 3 12 tablespoons cornstarch
  • 1 cup sugar
  • 1 tablespoon fresh lemon rind, grated
  • 12 cup lemon juice, fresh squeezed
  • 3 egg yolks, beaten
  • 1 cup whole milk, not fat free
  • 14 cup butter
  • 1 cup sour cream
  • 13 cup sugar
  • 1 cup whipping cream
  • 1 teaspoon lemon extract
  • 14 teaspoon yellow food coloring

Directions

  1. Combine sugar, cornstarch, lemon rind, juice, egg yokes and milk in a heavy sauce pan; cook over medium heat beating with a hand electric mixer until thick.
  2. Stir in butter and cool mixture to room temperature.
  3. Put pan in cold water to cool.
  4. Stir in sour cream and pour filling into cooled pie crust.
  5. Cover with plastic wrap and refrigerator for at least one hour.
  6. In a chilled mixing bowl mix whipping cream, sugar, lemon extract and food coloring until thick, cover pie with whipping cream.

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