Sour Cream Lemon Pie is a delicious and tangy dessert that is perfect for any occasion. This recipe combines a buttery crust with a rich and creamy filling made from sour cream, lemon juice, and sugar for a sweet and tangy treat. The pie can be topped with whipped cream or meringue for an extra touch of sweetness.
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 egg yolk
- 1 tbsp heavy cream or milk
For the filling:
- 1 cup sour cream
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 eggs
- 1/2 cup lemon juice
- 1 tsp grated lemon zest
Instructions:
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, combine the flour, sugar, and salt. Add the butter and mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and heavy cream. Add this mixture to the flour mixture and mix until the dough comes together.
- Press the dough into a 9 inch pie dish and prick the bottom with a fork.
- Bake the crust for 15-20 minutes, or until golden brown.
- While the crust is baking, prepare the filling. In a medium saucepan, combine the sour cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and let it cool for a few minutes before whisking in the eggs, lemon juice, and lemon zest.
- 8. Pour the filling into the cooled crust and spread it out evenly.
- Bake the pie for an additional 25-30 minutes, or until the filling is set.
- Remove the pie from the oven and let it cool to room temperature.
- Once cooled, you can garnish the pie with whipped cream or meringue, if desired.
- Refrigerate the pie for at least 2 hours before slicing and serving.
- Enjoy your homemade Sour Cream Lemon Pie!
- Note: You can also add some chopped nuts on top of the pie to give it a crunchy texture.
- Note: You can also add some whipped cream on top of the pie for some extra sweetness and creaminess.