The Best Lemon Sour Cream Pie

We recently lost an immediate family member. He loved lemon, and I mean loved lemon. He would always ask restaurant waitstaff for an entire bowl of lemon wedges for his drinking water, and if that menu offered any lemon desserts, that’s the one he’d choose.

Today would’ve have been his 76th birthday. How could we commemorate with anything else? I found this promising pie recipe and got to work.

Even though I shouldn’t consume this sort of thing with my GI issues right now, I couldn’t stop myself from licking the spoon clean. Wow, it’s good! The creamy tartness of the lemon custard balances beautifully with the gentle sweetness of the whipped cream. It is indeed the Best Lemon Sour Cream Pie, and it’s definitely going into my regular rotation in this man’s honor.

So Bill, this one is for you. Happy birthday. I hope you’re dancing in heaven today.

The Best Lemon Sour Cream Pie
(Original recipe: Tastes Better From Scratch)

1 9-inch pie crust, blind-baked and cooled completely
1 C baker’s ultrafine sugar
3 TBSP + 1-1/2 tsp cornstarch
1 C milk
1/2 C freshly squeezed lemon juice
3 large egg yolks , lightly beaten
1/4 C unsalted butter , softened
1/2 TBSP freshly grated lemon zest
1 C sour cream

Whipped cream:
1 C heavy whipping cream
3 TBSP confectioner’s sugar
1 tsp vanilla extract

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.

To temper the eggs, add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoons of the hot mixture added to the egg yolks. This will prevent the eggs from scrambling when added to the saucepan. Pour the 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. Place in the fridge to allow the pie to set.

2-3 hours before serving, make the whipped cream:
In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar and vanilla. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.

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