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This sour cream lemon pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 cup cornstarch may be substituted for flour.
Ingredients
- 1 cup white sugar
- ½ cup all-purpose flour
- ½ teaspoon salt
- 2 cups milk
- 3 egg yolks
- ¼ cup butter
- ¼ cup lemon juice
- 1 ½ teaspoons lemon zest
- ½ cup sour cream
- 1 (9 inch) pie crust, baked
Directions
Step 1
Combine sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, cook, and stir for 2 more minutes. Remove from heat.
Step 2
Beat yolks slightly. Gradually stir 1 cup of custard mix into yolks. Return yolk mixture to the saucepan with the rest of custard and bring to a gentle boil. Cook and stir for 2 more minutes. Remove from heat and stir in butter, lemon juice, and zest. Fold in sour cream.
Step 3
Pour filling into baked pie shell. Chill until set.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 340 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat9g | 43% |
| Cholesterol103mg | 34% |
| Sodium324mg | 14% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber0g | 1% |
| Total Sugars29g | |
| Protein5g | |
| Vitamin C4mg | 21% |
| Calcium104mg | 8% |
| Iron1mg | 5% |
| Potassium157mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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