Lemon-Lover’s Lemon Sour Cream Pie
"The filling is made easy the microwave so there is no worries about a scorched bottom saucepan, if you do not have a microwave the filling may be made on top of the stove in a heavy-bottomed saucepan, the sugar amount listed will give a tart flavor you may want to increase and that may be done while cooking the filling Purchase a 1-pint heavy whipping cream, that will be enough for the filling and the the remainder can be whipped for the top of the pie "
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (83.3 g)
- Calories 197.8
- Total Fat - 7.2 g
- Saturated Fat - 4.5 g
- Cholesterol - 20.8 mg
- Sodium - 36.2 mg
- Total Carbohydrate - 32.4 g
- Dietary Fiber - 0.3 g
- Sugars - 28.7 g
- Protein - 1.8 g
- Calcium - 45.4 mg
- Iron - 0.2 mg
- Vitamin C - 7.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup) whisk together the sugar with cornstarch, lemon zest, lemon juice, egg yolks, light cream and whipping cream.
Step 2
Microwave on HIGH removing every minute to stir; cook until thickened and bubbly (this will not take long).
Step 3
Stir in butter until melted, the stir in the sour cream until well blended.
Step 4
Pour into cooled pie crust, then refrigerate until cold.
Step 5
Top with sweetened whipped cream when pie is cold.
Tips
No special items needed.
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