SOUR CREAM LEMON PIE
Sour Cream Lemon Pie is a creamy, zesty, dessert perfect for holidays, summertime, anytime! It is fresh and tangy and super easy to make.
Provided by Erica Walker
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- In a large saucepan combine sugar and cornstarch. Whisk in milk and lemon juice until well combined.
- Cook over medium heat, stirring constantly, until mixture becomes thick and bubbly.
- Reduce heat and cook for 2 more minutes, stirring constantly.
- Add a spoonful of the hot lemon mixture to the eggs and stir well.
- Repeat several times until the egg mixture becomes thick and creamy like the lemon mixture (you don't want the eggs to get cooked when added to the hot mixture). Pour egg mixture into the saucepan, stirring well to combine.
- Bring mixture back to a simmer and cook a couple more minutes. Stir well and remove from heat.
- Add butter and lemon zest and stir until butter is melted. Allow mixture to cool and gently stir in sour cream.
- Add sour cream/lemon mixture to the pie shell and cool in the refrigerator for at least 3 hours before serving.
- In a mixing bowl combine whipping cream and 4 tablespoons sugar.
- Beat on medium-high speed until stiff peaks form (or desired consistency).
- Cover and refrigerate until ready to serve. Top individual pie slices with whipped cream before serving.
Nutrition Facts : Calories 492 kcal, Carbohydrate 52 g, Protein 5 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 147 mg, Sodium 190 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
LEMON SOUR CREAM PIE
Creamy, dreamy lemon sour cream pie could be my favorite pie recipe of all time!
Provided by Lauren Allen
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Crack eggs in a small bowl, beat slightly with a fork and set aside.
- In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
- Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.) Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
- Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.
Nutrition Facts : Calories 257 kcal, Carbohydrate 23 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 98 mg, Sodium 68 mg, Sugar 20 g, ServingSize 1 serving
SOUR CREAM-LEMON PIE
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe-now it's my husband's favorite. -Martha Sorensen, Fallon, Nevada
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
Nutrition Facts : Calories 437 calories, Fat 26g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 197mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.
SOUR CREAM LEMON PIE
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.
Provided by Michelle Davis
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 11h
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g
SOUR CREAM LEMON PIE
Make and share this Sour Cream Lemon Pie recipe from Food.com.
Provided by Lisa Rittel
Categories Pie
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick.
- Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie she ll.
- Cover with whipped cream and garnish with lemon twists.
- Store in refrigerator.
Nutrition Facts : Calories 610.6, Fat 40.8, SaturatedFat 22.4, Cholesterol 183.3, Sodium 257.7, Carbohydrate 57.8, Fiber 1.1, Sugar 36.3, Protein 6
LEMON SOUR CREAM PIE
If you are a lemon-lover then you will really enjoy this pie. If using whipped cream in place of Cool Whip then spread on top of the pie just before serving. Prep time is for making the lemon mixture only, this can also be made using a graham cracker crust --- see my recipe#66929
Provided by Kittencalrecipezazz
Categories Pie
Time 5m
Yield 1 (9 or 10-inch pie)
Number Of Ingredients 10
Steps:
- In a heavy-bottomed saucepan, combine the sugar, cornstarch, lemon rind, lemon juice, egg yolks and half and half cream; cook, whisking over medium heat until thick.
- Remove from heat and stir in butter; cool the mixture to room temperature.
- Stir in sour cream, and pour the filling into baked pie shell.
- Top with Cool Whip or whipped cream.
- Store in refrigerator.
Nutrition Facts : Calories 3663.7, Fat 232, SaturatedFat 128.4, Cholesterol 879.2, Sodium 1546.9, Carbohydrate 376, Fiber 8.3, Sugar 239, Protein 35.8
LEMON-SOUR CREAM PIE
Request: "A co-worker of mine would like to get the recipe for Sour Cream Lemon Pie that was prepared by the Orchards' Restaurants here in northern Minnesota. Thank you."
Provided by Mary Lord
Categories Pie
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice and egg yolks and milk.
- Cook on medium heat until thick, stirring constantly.
- Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell.
- Cover with whipped cream.
- Store in refrigerator.
- "From Simple Meals (Lively50)" - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 360.8, Fat 25.1, SaturatedFat 15.1, Cholesterol 137.5, Sodium 103.4, Carbohydrate 32.6, Fiber 0.2, Sugar 26.4, Protein 3.2
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