Grandma's Luscious Lemon Cream Pie
A creamy, tangy lemon filling in a flaky pie crust, topped with whipped cream.
Ingredients
- sugar (1 cup)
- cornstarch (6 tablespoons)
- milk (1 cup)
- egg yolks (6 large)
- butter (0.25 cup)
- lemon zest (2 tablespoons)
- lemon juice (0.5 cup)
- whipping cream (1 cup)
- sour cream (0.5 cup)
- pie shell (1 )
Instructions
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 482
- fat: 32 g
- sats: 16 g
- carbs: 46 g
- fibre: 1 g
- protein: 6 g
- salt: 0.201 g