Posted on | May 17, 2010 | 20 Comments
Lemon desserts say summer to me, and this is my absolute favorite. Something about the sour cream in this pie adds a little something special, and once I start eating, I can’t stop. I have to make this for a special occasion or for a time when we are having people over so it disappears quickly. Otherwise, I will be eating a slice every chance I get (for breakfast even). The filling is also very versatile. You can make this pie in a graham cracker crust, a traditional pie crust, or in mini philo or tart shells. Top with Dream Whip or homemade whipped cream and serve it cold. I promise, it will be a hit however you serve it.
I c. sugar
3 T. cornstarch
1 c. milk
3 egg yolks
1/4 c. butter
1/4 c. lemon juice
1 small carton sour cream
1 9 inch pie crust (graham cracker or regular, already baked)
Dream Whip or whipped cream
Preheat oven to 350 degrees. In a medium saucepan, mix together cornstarch, sugar and milk. Over medium to medium high heat, cook mixture until thick, stirring constantly. Remove from heat. Beat egg yolks in a small bowl and pour in a small amount of custard mixture and mix well. Slowly pour egg yolks back into pan of custard while stirring. Return to heat and bring to a boil. Cook for an additional two minutes, stirring constantly. Remove from heat and add butter and lemon juice. Stir in sour cream and pour into pie shell. Bake for 10 minutes. Remove from oven and cool completely. Refrigerate until ready to serve. Before serving, top with Dream Whip or whipped cream.
Source: Adapted from The Lady and Sons Just Desserts Cookbook by Paula Deen