1 9” pie shell, baked and cooled
1 c sugar
3 T & 1 1/2 t cornstarch
1 c milk
1/2 c freshly squeezed lemon juice (about 2 – 3 lemons)
3 egg yolks, lightly beaten
1/4 c butter, softened
zest of one lemon (about 1/2 T)
1 c sour cream
Crack eggs in a small bowl, beat slightly with a fork and set aside. In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly until mixture is thick and bubbling. Reduce heat to low and cook for 2 more minutes. Add a spoonful of the hot mix into the egg yolks and stir well. Repeat this process with 2 or 3 more spoonfuls of the hot mix added to the egg yolks. (The goal is to temper the egg yolks so they don’t cook when added to the hot saucepan.) Poor egg mix into the saucepan and stir well. Bring mix to a gentle boil and cook for 2 more min. Remove from heat. Add softened butter and lemon zest and stir until butter melts completely. Allow mix to cool and then stir in sour cream. Add filling to your pie shell. Spread whipped cream over pie filling. Refrigerate for at least 2 – 3 hours before serving. Enjoy the best lemon sour cream pie ever!
1 cup heavy whipping cream
2 Tbsp sugar
In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form.