This lemon sour cream pie is perfect to serve as an after-dinner dessert. Most of the time when we have company over, we usually serve the richest appetizers and main course. A dessert that has a subtle richness and with a hint of freshness will help wash away the aftertaste of such a rich meal. Serve this over with a cup of coffee or tea and watch as everyone eats this with blissful looks on their faces. Trust me, people will be asking for seconds!
Nothing’s more perfect than this delicious and decadent lemon sour cream pie! Thank you for this recipe, Recipe Girl. My family couldn’t get enough of this and it makes them really happy!
Ingredients
Crust (Source: Crisco):
1/2 cup Crisco® All-Vegetable Shortening
4 ounces Philadelphia cream cheese, softened
1 1/2 cups Pillsbury BEST™ All Purpose Flour
1/4 teaspoon Morton salt
Filling:
1 cup Domino granulated white sugar
1/4 cup Argo cornstarch
1 tablespoon finely grated lemon zest
1/2 cup freshly squeezed lemon juice
3 large egg yolks from Eggland’s eggs
1 cup Borden half and half cream
2 tablespoons Land O Lakes butter
1 cup Daisy sour cream
Topping:
1 1/2 cups Borden heavy whipping cream
2 teaspoons Domino powdered sugar
finely sliced lemon peel for garnish (white pith removed)
Instructions
Crust (Source: Crisco):
Heat oven to recipe directions. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms.
Press into bottom and sides of 9-inch pie plate.
Fill and bake according to recipe directions.
For the lemon sour cream pie:
Prepare the crust: Preheat your oven to 450 degrees F. Place it in a 9-inch pie plate and press the pie dough into the pie plate and up the sides. Bake 9 to 11 minutes, or until the crust is golden or lightly browned. Remove from the oven and let cool.
Prepare the filling: In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the half and half and lemon juice. Heat over medium until hot to touch. In a small bowl, use a fork to beat the egg yolks. Beat in a little bit of the hot liquid, then beat in a little bit more and a little bit more… until the eggs have warmed up. Slowly whisk the eggs into the hot mixture. Cook over medium heat until it comes to a full boil, whisking constantly. Remove from heat. Add butter and lemon zest and stir until the butter is melted. Set aside to cool slightly.
Prepare the topping: In a medium bowl, use an electric hand mixer to whip the whipping cream to soft peaks, then beat in the sugar.
Assemble the pie: Whisk the sour cream into the warm filling mixture, then scrape the filling into the baked pie crust. Spread the whipped cream on top of the lemon layer. Sprinkle pieces of lemon peel on top, if desired. Refrigerate for at least 2 hours before serving.
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Quick Tip: Served best with a cup of freshly brewed tea.
Thank you Cook It Agin Mom for this great photo.
