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Sour Cream and Lemon Pie Recipe

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4.4 from 5 reviews

This delightful Sour Cream and Lemon Pie features a tangy lemon custard filling enriched with sour cream, all nestled in a simple, easy-press homemade pie crust. Topped with fluffy whipped cream and fresh lemon zest, this pie is a perfect balance of creamy, tart, and sweet flavors, ideal for a refreshing dessert.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Easy Press Pie Crust:

  • ⅓ cup oil
  • 2 Tbsp. milk
  • 1 cup flour
  • ¼ cup sugar
  • ¾ tsp. salt

Pie Filling:

  • 1 cup sugar
  • 3 Tbsp. cornstarch, plus 1½ tsp. cornstarch
  • 1 cup milk
  • ½ cup lemon juice
  • 3 egg yolks, lightly beaten
  • ¼ cup butter, cubed
  • 1 Tbsp. grated lemon peel
  • 1 cup sour cream

Topping:

  • 1 cup heavy whipping cream, whipped
  • Fresh lemon zest

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pie crust.
  2. Prepare Pie Crust: In a medium bowl, combine the oil and milk, whipping together with a fork. Add the flour, sugar, and salt, mixing with the fork until all ingredients are well blended into a dough.
  3. Bake Pie Crust: Transfer the crust mixture into a pie pan and press evenly. Bake in the preheated oven for 12 to 15 minutes until set and lightly golden. Remove and allow to cool completely.
  4. Make Pie Filling Base: In a large heavy saucepan, mix the sugar and 3 tablespoons cornstarch. Whisk in the milk and lemon juice until smooth. Cook over medium-high heat, stirring constantly, until the mixture thickens and becomes bubbly.
  5. Cook Filling Further: Reduce heat to low and continue stirring for 2 more minutes. Remove pan from heat temporarily.
  6. Temper Egg Yolks: Whisk a small amount of the hot lemon mixture into the lightly beaten egg yolks, then slowly whisk the egg yolk mixture back into the saucepan to prevent curdling.
  7. Cook with Eggs: Return the pan to gentle boiling and cook, stirring constantly for 2 minutes until the filling thickens further. Remove from heat.
  8. Add Butter and Lemon Peel: Stir in the cubed butter and grated lemon peel into the hot filling until the butter melts and incorporates.
  9. Cool and Add Sour Cream: Allow the filling to cool without stirring. Once slightly cooled, fold in the sour cream until combined smoothly.
  10. Assemble the Pie: Pour the filling into the cooled baked pie crust, smoothing the top.
  11. Add Topping: Spread the whipped heavy cream over the pie or serve it alongside. Garnish with fresh lemon zest for a bright, aromatic touch.
  12. Chill Before Serving: Refrigerate the completed pie until fully chilled to set the filling. Serve chilled for best flavor and texture.

Notes

  • Be careful when tempering the egg yolks with the hot lemon mixture to prevent scrambling the eggs.
  • The easy press pie crust is simple and buttery; do not overwork the dough to keep it tender.
  • Use fresh lemon juice and grated lemon peel for the brightest lemon flavor.
  • Store leftover pie covered in the refrigerator for up to 3 days.
  • For a zestier topping, add additional lemon zest or a small amount of lemon extract to the whipped cream if desired.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/sour-cream-and-lemon-pie-recipe/