Sour Cream Lemon Pie

Submitted by Belly Up With Bob

"The secret is in the mixing, use the electric mixer the whole time you are cooking the ingredients. I use Pillsbury ready to bake crust(hard to beat). Find it in the dairy case at your grocers."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 1 Pie
• Serves: 8

ingredients

• 9 inch pie shells, baked and cooled
• 51.76 ml cornstarch
• 236.59 ml sugar
• 14.79 ml fresh lemon rind, grated
• 118.29 ml lemon juice, fresh squeezed
• 3 egg yolks, beaten
• 236.59 ml whole milk, not fat free
• 59.14 ml butter
• 236.59 ml sour cream
• 78.78 ml sugar
• 236.59 ml whipping cream
• 4.92 ml lemon extract
• 1.23 ml yellow food coloring

directions

1. Combine sugar, cornstarch, lemon rind, juice, egg yokes and milk in a heavy sauce pan; cook over medium heat beating with a hand electric mixer until thick.
2. Stir in butter and cool mixture to room temperature.
3. Put pan in cold water to cool.
4. Stir in sour cream and pour filling into cooled pie crust.
5. Cover with plastic wrap and refrigerator for at least one hour.
6. In a chilled mixing bowl mix whipping cream, sugar, lemon extract and food coloring until thick, cover pie with whipping cream.

Reviews

[chawzzy]

This recipe never solidified/firmed up - remained liquid throughout - followed directions to the letter! -Author must have left out major firming ingredient --I just wasted lots of costly ingredients on this! DO NOT USE THIS RECIPE!!!