Here is a great recipe if you don’t like the tartness in a lemon meringue pie but love the lemon flavor. Growing up we always had a lemon meringue pie for Thanksgiving because it was one of my Dad’s favorite pies. I love lemons but the lemon meringue pies are too tart for me. When I tried this recipe, I thought it was the perfect compromise! It is also a pretty simple pie to throw together if you are in a pinch or just don’t want to spend a lot of time making a pie. This recipe is a keeper for sure!
Until next time,
Happy Eating!
Carrie
Lemon Cream Pie
1 cup granulated sugar
½ cup all-purpose flour
½ tsp. salt
2 cups milk
1 cup sour cream
3 egg yolks
¼ cup butter
1 tbsp. lemon zest
½ cup lemon juice
1 (9 inch) pie crust, baked
- 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 milk mixture into egg yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, zest, and lemon juice. Fold in sour cream.
- Pour filling into baked pie shell and cool. Top with whipped cream.
Whipped Cream
2 cups heavy whipping cream
¼ cup granulated sugar
1 tsp. vanilla extract
Pour all the ingredients into a large bowl and whip the cream until it forms stiff peaks.
Adapted from Sour Cream Lemon Pie on allrecipes.com
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