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Sour Cream-Lemon Pie

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Total Time
Prep: 25 min. + chilling Cook: 10 min. + cooling

By Taste Of Home Editorial Team

Recipe by Martha Sorensen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 26, 2023

I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada

Dough for single-crust pie

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Test Kitchen Approved

Sour Cream-Lemon Pie

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Yield: 8 servings
Prep: 25 min
Cook: 10 min
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Ingredients

  • Dough for single-crust pie
  • 1 cup sugar
  • 3 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 cup whole milk
  • 1/2 cup lemon juice
  • 3 large egg yolks, lightly beaten
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon zest
  • 1 cup sour cream
  • 1 cup heavy whipping cream, whipped
Text Ingredients

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  3. In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.
  5. Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

Nutrition Facts

1 piece: 437 calories, 26g fat (15g saturated fat), 145mg cholesterol, 197mg sodium, 46g carbohydrate (29g sugars, 0 fiber), 4g protein.
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