Lemon Sour Cream Pie Recipe (Sour Cream Lemon Pie)
This lemon sour cream pie recipe is made with a smooth lemon curd prepared with lemon zest and fresh lemon juice. It thickens with starch and becomes shiny with butter; sour cream and heavy cream balance the texture. Below are the ingredients and how-to steps in short and clear terms.
Ingredients
1. For the lemon cream
2. For serving (optional)
Step-by-Step Method
Mix the dry ingredients
Add granulated sugar and corn starch to the pot. Mix well to avoid lumps.
Add the milk and start the consistency
Whisk while slowly adding the milk. Put it on medium heat and cook, stirring constantly, until it thickens.
Sweeten with lemon
When the cream starts to thicken, add lemon juice and lemon zest. Cook, stirring, for another 1-2 minutes.
Finish with butter
Remove from the stove, add the butter and stir until it melts. This step makes the surface smoother.
Fold in sour cream
Sour cream can be curdled while mixture is very hot; Wait 3-4 minutes and when the first temperature comes out, add the sour cream and mix until homogeneous.
Beat and combine the cream
Whisk the cold liquid cream in a separate bowl until soft peaks form. While the lemon mixture is warm, fold in the cream 2-3 times, from bottom to top.
Fill and cool the pie
Pour the lemon filling onto a ready-made or pre-baked pie crust. Flatten the top and let it rest in the refrigerator for at least 3-4 hours.
Serve
You can sprinkle lemon zest on top before slicing. Slice and serve cold.