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For Thanksgiving dinner this year my food assignment was to bring pies. I don’t really like pumpkin pie. Yes I’m one of the few people in the world that doesn’t like pumpkin pie. I was thinking of all the many pies that are out there that I could make. I remembered my grandma would always make a sour cream lemon pie for me every Thanksgiving because it was my favorite! I went searching and was excited to find this recipe and it was just like the one my grandma would make. This pie was really good and it was a big hit with everyone! It also brought back many good memories of Thanksgiving dinners eating this pie as a child.
1 cup sugar
1 cup milk
1 cup sour cream
1/4 c. softened butter
3 egg yolks slightly beaten
3 Tablespoons plus 1 1/2 teaspoons of cornstarch
1/2 c. freshly squeezed lemon juice (about 3 lemons)
zest of one lemon (about 1/2 tablespoon)
1 9 inch pie shell baked and cooled
2 tablespoons of sugar
- First crack your eggs into a small bowl and beat slightly with a fork and sit them aside.
- In a large saucepan mix together the cornstarch and sugar then you will whisk in the milk and fresh lemon juice and stir together. Cook over medium heat stirring constantly until the mixture is thick and starts bubbling.
- Next reduce the heat to low and let cook for about 2-3 more minutes. Then you will take a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process 2 or 3 more spoonfuls. (This is to temper the egg yolks so they don’t cook when added to the hot saucepan.) Pour the egg mixture into the saucepan and stir well. Bring this mixture to a boil and cook for 2-3 more minutes then remove it from the heat.
- Add softened butter and lemon zest and stir until the butter is completely melted. Once the mixture has cooled add the sour cream. Then you will add the filling to your pie shell.
- Beat the whipping cream with mixer and add sugar until stiff peaks form and then spread the cream over the pie filling and let refrigerate for at least 2-3 hours before serving.