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Lemon Sour Cream Pie

One bite and people marvel over this pie. Some even say it reminds them of cheesecake. The recipe was shared by a friend; now, I'm glad to do the same. My husband's a veterinarian—and a good sport about trying mew dishes!
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    6-8 servings

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1 cup milk
  • 3 large egg yolks, beaten
  • 1/4 cup butter, cubed
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon zest
  • 1 cup sour cream
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • Lemon zest strips, optional

Directions

  • In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Blend a small amount into egg yolks; mix well. Return all to pan; mix well. cook and stir for 2 minutes. Remove from the heat. Add butter, lemon juice and zest; mix well. Set aside.
  • For meringue, beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold sour cream into the lemon mixture; pour into pastry shell.
  • Cover with meringue, sealing to edges of pastry. Bake at 350° for 12-15 minutes or until golden. Garnish with lemon zest strips if desired. Cool completely. Store in the refrigerator.
Nutrition Facts
1 piece: 425 calories, 20g fat (11g saturated fat), 123mg cholesterol, 248mg sodium, 54g carbohydrate (37g sugars, 0 fiber), 5g protein.

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