lemon cream pie
This is the BEST lemon pie that you will ever taste... or so my friends all tell me! This is super simple and tastes wonderful after a nice summer BBQ.
prep time
30 Min
cook time
method
---
yield
8 serving(s)
Ingredients
- 1 cup sugar
- 3-1/2 tablespoons corn starch
- 1 tablespoon freshly grated lemon rind
- 1/2 cup fresh lemon juice
- 3 - egg yolks, slightly beaten
- 1 cup milk
- 1/4 cup butter
- 1 cup cultured sour cream
- 1 cup heavy whipping cream
- 1 - baked 9 inch pie shell
How To Make lemon cream pie
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Step 1Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in a heavy saucepan and cook over medium heat, stirring constantly until thick. Stir in butter once thick and remove from heat and allow to cool to room temperature. Once it is room temperature stir in the sour cream and pour the filling into the pie shell.
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Step 2With the heavy whipping cream, beat it in a chilled metal bowl on high speed until stiff peaks form, add to a pipping bag and pipe rosettes on top of pie and garnish with lemon twists. Place in refrigerator until chilled, and serve. I usually serve this with a little limoncello.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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