Friday, March 25, 2011

Lemon Sour Cream Pie

I saw this recipe on a blog that I like to check, which is  I like to buy extra lemons, wash , cut in half & freeze them.  It's really easy to zest a lemon or lime when they're frozen.  This works out really well for me & then I always have lemons when I need them.  This pie has a luscious, lemon taste & would be perfect for an Easter dessert, or any time for that matter.

1 9-inch pie crust, baked & cooled
1/4 cup cornstarch
1 cup sugar
1 tablespoon grated lemon zest
1/2 cup lemon juice
3 egg yolks, beaten
1cup milk

4 tablespoons butter
1 cup sour cream

Combine cornstarch, sugar, lemon zest, lemon juice, egg yolks & milk in a heavy saucepan.  Cook on medium heat until thick, stirring constantly.  Add butter & let cool to room temperature.  (I'm usually in a hurry, therefore I put the pan in a bowl of ice water to speed it along!).  Stir in sour cream & pour into the pie shell.  Refrigerate at least 4 hours.  Top with whipped cream right before serving.  Fresh berries are also a wonderful addition.

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