Best Lemon Sour Cream Pie
Best Lemon Sour Cream Pie recipe
Yield
12 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 6 | tablespoons |
sugar
for meringue |
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | dash |
salt
|
*
|
| 1 | cup |
milk
|
|
| 3 | large |
eggs
separated |
|
| 4 | tablespoons |
butter
|
|
| 1 | teaspoon |
lemon zest
shredded |
|
| ¼ | cup |
lemon juice
|
|
| 1 | cup |
sour cream
dairy |
|
| 1 |
pie shell (9 inch)
baked |
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 9E+1 | ml |
sugar
for meringue |
|
| 45 | ml |
cornstarch
|
|
| 1 | dash |
salt
|
*
|
| 237 | ml |
milk
|
|
| 3 | large |
eggs
separated |
|
| 6E+1 | ml |
butter
|
|
| 5 | ml |
lemon zest
shredded |
|
| 59 | ml |
lemon juice
|
|
| 237 | ml |
sour cream
dairy |
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 1.3 | ml |
cream of tartar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Combine 1 cup sugar with cornstarch and salt, stirring thoroughly.
Slowly stir in milk, then cook and stir over medium heat until mixture is boiling and thickened.
Remove pan from heat. Blend a small amount of hot mixture into the slightly beaten egg yolks.
Return egg yolk mixture to hot mixture in pan, cook and stir 2 minutes over medium heat.
Add butter, lemon peel and lemon juice.
Cover and cool. Fold in sour cream.
Spoon mixture into baked pie shell. Beat egg whites with cream of tartar and vanilla until soft peaks form.
Gradually add remaining 6 tablespoons sugar, beating until stiff peaks form.
Top pie with meringue being sure to seal edges.
Bake in preheated 350℉ (180℃) oven for 12 to 15 minutes or until meringue is slightly browned.
