Sour Cream Lemon Pie Recipes

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SOUR CREAM LEMON PIE



Sour Cream Lemon Pie image

Sour Cream Lemon Pie is a creamy, zesty, dessert perfect for holidays, summertime, anytime! It is fresh and tangy and super easy to make.

Provided by Erica Walker

Categories     Dessert

Time 30m

Number Of Ingredients 11

1 pie (prepared or store bought)
1 cup sugar
3 1/2 tablespoons corn starch
1 cup milk
3 lemons (freshly squeezed (1/2 cup of juice))
3 egg yolks (lightly beaten in separate, small bowl)
1/4 cup butter (softened)
1 tablespoon lemon zest ((about 2 lemons))
1 cup sour cream
1 cup heavy whipping cream
4 tablespoons sugar

Steps:

  • In a large saucepan combine sugar and cornstarch. Whisk in milk and lemon juice until well combined.
  • Cook over medium heat, stirring constantly, until mixture becomes thick and bubbly.
  • Reduce heat and cook for 2 more minutes, stirring constantly.
  • Add a spoonful of the hot lemon mixture to the eggs and stir well.
  • Repeat several times until the egg mixture becomes thick and creamy like the lemon mixture (you don't want the eggs to get cooked when added to the hot mixture). Pour egg mixture into the saucepan, stirring well to combine.
  • Bring mixture back to a simmer and cook a couple more minutes. Stir well and remove from heat.
  • Add butter and lemon zest and stir until butter is melted. Allow mixture to cool and gently stir in sour cream.
  • Add sour cream/lemon mixture to the pie shell and cool in the refrigerator for at least 3 hours before serving.
  • In a mixing bowl combine whipping cream and 4 tablespoons sugar.
  • Beat on medium-high speed until stiff peaks form (or desired consistency).
  • Cover and refrigerate until ready to serve. Top individual pie slices with whipped cream before serving.

Nutrition Facts : Calories 492 kcal, Carbohydrate 52 g, Protein 5 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 147 mg, Sodium 190 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving

LEMON SOUR CREAM PIE



Lemon Sour Cream Pie image

Creamy, dreamy lemon sour cream pie could be my favorite pie recipe of all time!

Provided by Lauren Allen

Categories     Dessert

Time 30m

Number Of Ingredients 11

1 9-inch homemade pie crust (, baked and cooled)
1 cup granulated sugar
3 Tablespoon + 1 1/2 teaspoons cornstarch
1 cup milk
1/2 cup fresh lemon juice ((about 2-3 lemons))
3 large egg yolks (, lightly beaten)
1/4 cup butter (, softened)
Zest of one lemon (, about 1/2 tablespoon)
1 cup sour cream
1 cup heavy whipping cream
2 Tablespoons granulated sugar

Steps:

  • 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 two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture 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 mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
  • Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

Nutrition Facts : Calories 257 kcal, Carbohydrate 23 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 98 mg, Sodium 68 mg, Sugar 20 g, ServingSize 1 serving

LEMON-SOUR CREAM PIE



Lemon-Sour Cream Pie image

Request: "A co-worker of mine would like to get the recipe for Sour Cream Lemon Pie that was prepared by the Orchards' Restaurants here in northern Minnesota. Thank you."

Provided by Mary Lord

Categories     Pie

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 9

3 1/2 tablespoons cornstarch
1 cup sugar
1/4 cup butter
1 cup sour cream
1 tablespoon lemon, rind of
1/2 cup lemon juice
3 egg yolks, beaten
1 cup milk
1 cup heavy cream, whipped

Steps:

  • In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice and egg yolks and milk.
  • Cook on medium heat until thick, stirring constantly.
  • Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell.
  • Cover with whipped cream.
  • Store in refrigerator.
  • "From Simple Meals (Lively50)" - - - - - - - - - - - - - - - - - -

Nutrition Facts : Calories 360.8, Fat 25.1, SaturatedFat 15.1, Cholesterol 137.5, Sodium 103.4, Carbohydrate 32.6, Fiber 0.2, Sugar 26.4, Protein 3.2

SOUR CREAM-LEMON PIE



Sour Cream-Lemon Pie image

I first tasted this pie at a local restaurant and hunted around until I found a similar recipe-now it's my husband's favorite. -Martha Sorensen, Fallon, Nevada

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 cup heavy whipping cream, whipped

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

Nutrition Facts : Calories 437 calories, Fat 26g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 197mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.

SOUR CREAM LEMON PIE



Sour Cream Lemon Pie image

This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.

Provided by Michelle Davis

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 11h

Yield 8

Number Of Ingredients 10

1 cup white sugar
½ cup all-purpose flour
½ teaspoon salt
2 cups milk
½ cup sour cream
3 egg yolks
¼ cup butter
1 ½ teaspoons lemon zest
¼ cup lemon juice
1 (9 inch) pie crust, baked

Steps:

  • In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
  • Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
  • Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g

SOUR CREAM LEMON PIE



Sour Cream Lemon Pie image

Make and share this Sour Cream Lemon Pie recipe from Food.com.

Provided by Lisa Rittel

Categories     Pie

Yield 6 serving(s)

Number Of Ingredients 11

1 cup sugar
3 1/3 tablespoons cornstarch
1 tablespoon lemon, rind of, grated
1/2 cup fresh lemon juice
3 egg yolks, slightly beaten
1 cup milk
1/4 cup butter
1 cup sour cream
1 9 inch pie shell
1 cup heavy whipping cream, whipped
to taste lemon, rind of, cut in twists, for garnish

Steps:

  • Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick.
  • Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie she ll.
  • Cover with whipped cream and garnish with lemon twists.
  • Store in refrigerator.

Nutrition Facts : Calories 610.6, Fat 40.8, SaturatedFat 22.4, Cholesterol 183.3, Sodium 257.7, Carbohydrate 57.8, Fiber 1.1, Sugar 36.3, Protein 6

LEMON CREAM PIE



Lemon Cream Pie image

Serve up a slice of sunshine with this fluffy cream pie

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 9

1 recipe Our Favorite Pie Crust, unbaked
4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon salt
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

Steps:

  • Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
  • Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
  • Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
  • In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

GRANDMA'S LUSCIOUS LEMON CREAM PIE



Grandma's Luscious Lemon Cream Pie image

This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.

Provided by Marie Clare

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 10

1 cup white sugar
6 tablespoons cornstarch
1 cup milk
6 large egg yolks, lightly beaten
¼ cup salted butter
2 tablespoons grated lemon zest
½ cup fresh lemon juice
1 cup heavy whipping cream
½ cup sour cream
1 (9 inch) baked pie shell

Steps:

  • Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
  • Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  • Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.

Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g

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