This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Stir a small amount of hot filling into the egg yolks; return all to the pan. 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 the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.

Nutrition Facts

481.7 calories; protein 5.6g 11% DV; carbohydrates 46g 15% DV; fat 31.5g 48% DV; cholesterol 218.4mg 73% DV; sodium 201mg 8% DV. Full Nutrition