Lemon Sour Cream Pie

3.70 avg. rating (73% score) - 10 votes
  • Recipe Type
    Desserts
  • Prep Time
  • Cook Time
  • Amount
    8-12 or use mini tart shells for 24 servings

Ingredients

  • 50 mL (3 1/2 Tbsp.) cornstarch
  • 250 g (1 cup) sugar
  • 15mL (1 Tbsp.) grated lemon rind
  • 123 mL (1/2 cup) lemon juice
  • 247 mL (1 cup) Island Farms 2% milk
  • 3 egg yolks
  • 60 mL (1/4 cup) Natrel butter
  • 250 g (1 cup) Island Farms by Natrel sour cream
  • 247 mL (1 cup) Island Farms by Natrel whipping cream
  • 1 cooked ready to fill pie crust

Directions

  • In a heavy saucepan, combine egg yolks, cornstarch, sugar, lemon rind, lemon juice and milk.
  • Stirring constantly, cook over medium/high heat until mixture starts to boil.
  • Stir until thick.
  • Remove from heat and stir in butter until combined.
  • Allow to cool a few minutes then stir in sour cream.
  • Cool to room temperature and pour filling into pie shell.
  • Refrigerate until ready to serve.
  • Top with whipped cream and enjoy!
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