Sour Cream Lemon Pie

Sour Cream Lemon Pie

100

"This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour."

Ingredients

11 h {{adjustedServings}} servings 340 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
  2. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
  3. Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
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Reviews

100
  1. 116 Ratings

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Looks like I'm one of the rare few who opted to make this pie exactly as the recipe is written. So often, as I saw here, it seems one person suggests a rather drastic change and then all others ...

Overall the consistency and texture is wonderful. Due to personal preferences, I found the pie to be lacking in the sour cream and lemon flavor I was looking for. I gave this a four because most...

Found I had to add about 1 and 1/2 TBLS corn starch to thicken this a bit more - I think because I'm at high altitude (5000 feet). Used graham cracker crust - excellent pie - then made the fill...