Grandma’s Luscious Lemon Cream Pie
Course: DesertsCuisine: EuropeanPrep Time
10 mins
Cook Time
20
minutesAdditional Time
2
minutesTotal Time
3 hrs
Servings
8
Yield
1 (9-inch) pie
Ingredients
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
Directions
- 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.
- Pour some hot milk mixture into egg yolks, whisking quickly to avoid scrambling yolks; pour mixture back into the saucepan. 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 lemon filling; pour into the prepared pie shell.
- Chill pie for at least 2 hours before serving.
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