Monday, February 1, 2010

Sour Cream Lemon Pie

Lessons done, laundry complete, dinner ready.... It has been calling to me from the fridge all morning long, so I figured I had earned a slice of my favorite indulgence—sour cream lemon pie!


1 cup white sugar
½ cup flour
½ tsp salt
1 ½ cups milk
1 cup sour cream
3 egg yolks
¼ cup butter
2-3 tsps lemon zest (optional)
¾ cup lemon juice
1 (9 inch) pie crust, baked

1. In a saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, cook and stir 2 more minutes. Remove from heat.

2. 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—stirring in butter, peel and juice. Fold in sour cream.

3. Pour filling into baked pie shell and cool. Top with whipped cream if desired.

Whipped cream:
1 pint heavy whipping cream
½ cup sugar
¼ tsp vanilla

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Tempt My Tummy Tuesday