Sour Cream Lemon Pie

 Sour Cream Lemon Pie                      adapted from Sherrie Hansen  friend/cousin

This pie was a hit at our Provident Living Pie demo

 INGREDIENTS

9 in pie crust baked and cooled completely

    Bake crust at 450-475 degrees until lightly brown for 8-10 minutes.

Pie Filling:

1 cup sugar

4 TBS cornstarch

1 cup milk

2 lemons juiced (about 1/2 cup juice)

1 TBS lemon zest

3 large egg yolks, lightly beaten

4 TBS cold butter (cubed)

1 cup sour cream

whipped cream (optional)

 

1.  To heavy bottomed saucepan, add sugar and cornstarch. Whisk to combine and slowly whisk in milk and lemon juice.  Heat over MED-HIGH heat, stirring often, until mixture is thickened and bubbly.  Reduce heat to LOW , and cook 2 minutes longer, stirring very often.  Remove from heat.

2.  Lightly beat eggs in a small mixing bowl.  At this point we need to temper the eggs to avoid curdling. To do this add a spoonful of the hot mixture from the saucepan, into the bowl with the eggs. Whisk it well. Add another few spoonfuls, whisking the mixture after each addition, until the egg yolks are pale yellow and you have added about half the hot mixture then add egg yolk mixture to saucepan. Stir everything until smooth, and continue to cook the mixture on MED heat until it comes to a low boil. Cook it about two more minutes, then remove it from heat.

3. Add cubed butter and lemon zest and stir until smooth. Allow the pudding to cool without stirring for at least 20-30 minutes, and then fold in the sour cream until no white streaks remain. Spoon mixture into prepared pie crust and smooth evenly.

*option- spread a 1/2 cup sour cream sweetened with powdered sugar over pie before refrigerating

4.  Cool in refrigerator 4 hours or more and serve topped with whipping cream