Recipe By Marie Clare
Published Aug 2nd
Prep 10m Cook 20m Additional 2h 30m Ready In 2h 60m
Servings 1 9-inch pie Calories 481.7

This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.

Recipe Ingredients

  • 1 cup white sugar
  • 6 tablespoons cornstarch
  • 1 cup milk
  • 6 large egg yolks, lightly beaten
  • ¼ cup salted butter
  • 2 tablespoons grated lemon zest
  • ½ cup fresh lemon juice
  • 1 cup heavy whipping cream
  • ½ cup sour cream
  • 1 (9 inch) baked pie shell

Cooking Directions

  1. 1 Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
  2. 2 Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
  3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  4. 4 Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.

Nutrition Facts

  • Calories 481.7
  • Carbohydrate 46 g
  • Cholesterol 218.4 mg
  • Fat 31.5 g
  • Fiber 0.7 g
  • Protein 5.6 g
  • Saturated Fat 15.9 g
  • Sodium 201 mg
  • Sugar 27 g
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