Sour Cream Lemon Pie


  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 cup milk
  • Yolks from 3 large eggs
  • 1 teaspoon finely grated fresh lemon peel
  • 1/4 cup lemon juice
  • 1/2 stick (1/4 cup) butter (not spread), cut in small pieces
  • 1 cup sour cream
  • 1 (9-inch) pie shell, baked and cooled
  • Whipped cream or whipped topping


  1. Mix sugar and cornstarch in a medium-size saucepan. Whisk in milk until smooth, then yolks until blended. Stir in lemon peel and juice.
  2. Add butter and whisk constantly over medium heat for 5-7 minutes, just until boiling.
  3. Remove from heat and stir 1 minute longer.
  4. Cover surface with plastic wrap to keep a skin from forming.
  5. Cool to room temperature.
  6. Stir in sour cream until well blended. Pour into pie shell.
  7. Cover loosely and refrigerate for at least 6 hours until set, or for up to 2 days.
  8. Shortly before serving, garnish with whipped cream/topping.

Posted by CookinMom at Recipe Goldmine May 3, 2001.

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