Creamy and Zesty Lemon Sour Cream Pie made with Flour, Sugar, Cornstarch, Milk, Lemon Juice, Lemon Zest, Eggs, Butter, and Sour Cream. Easy Step by Step Directions for this homemade pie recipe.
Bake Frozen Pie Crust according to package directions. I recommend Blind Baking Pie Crust.
In a heavy saucepan add sugar and cornstarch and whisk ingredients together.
Over medium to high heat slowly add milk, lemon zest, and lemon juice and whisk to combine ingredients. Continue to stir ingredients as the mixture heats up and thickens.
Once the mixture is hot, thick, and bubbly reduce heat to low and cook for an additional minute or two before removing it from heat.
In a separate bowl beat egg yolks. Add 3-4 spoonful of filling mixture to beaten egg yolks and mix together with a whisk. This will slowly bring the eggs up to temperature.
Add egg mixture to filling mixture stirring while adding and continue to stir until fully mixed together.
Add butter and stir.
Allow the mixture to cool for 30-45 minutes before adding sour cream. Mix sour cream until no white streaks show
Pour the pie filling mixture into the prepared crust and spread evenly. Allow pie to cool in the refrigerator for 4 hours before serving.
Garnish with lemon slices and whipping cream if desired.
Notes
Blind Bake Pie CrustBake Pie Crust by putting a piece of parchment paper in frozen pie crust and placing dry beans or rice on top. This will weigh the pie crust down and keep it from bubbling up or sliding down the sides. Bake according to package directions. The last 5 minutes remove rice or beans and bake. Allow pie crust to cool.Store Lemon Cream Cheese Pie covered in refrigerator. Allow pie to fully cool before serving