Ingredients
Scale
- 1 9-inch pre-baked pie crust*
- 1 cup granulated sugar
- 3 Tablespoon + 1 1/2 teaspoons cornstarch
- 1 cup milk
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 3 large egg yolks, lightly beaten
- 1/4 cup butter, softened
- Zest of one lemon (about 1/2 tablespoon)
- 1 cup sour cream
- Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2-3 Tablespoons powdered sugar
Instructions
- In a small bowl, lightly beat egg yolks and set aside.
- In a saucepan, whisk together sugar and cornstarch.
- Gradually whisk in milk and lemon juice until smooth.
- Cook over medium heat, stirring constantly until thick and bubbling.
- Lower heat. Temper the egg yolks by slowly adding a few spoonfuls of hot mixture while stirring.
- Pour tempered eggs back into the saucepan and cook 2 more minutes, stirring constantly. Remove from heat.
- Stir in butter and lemon zest until melted and smooth.
- Let mixture cool slightly, then fold in sour cream.
- Pour filling into baked pie crust and smooth the top.
- Cover and refrigerate at least 3 hours until set.
- For topping, whip heavy cream while gradually adding powdered sugar until stiff peaks form.
- Spread whipped cream over chilled pie before serving.
Notes
- Use a fully cooled pre-baked crust to avoid sogginess.
- Fresh lemon juice gives the best flavor.
- Pie needs enough chilling time to fully set before slicing.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop + Chilled
- Cuisine: American