Tuesday, April 19, 2011

Lemon Sour Cream Pie

I came across this little gem on the blog I'm Topsy Turvy. Ashlee makes unbelievable cakes and sometimes shares her favorite recipes. I love anything lemon and this just sounded so good. The flavor is smooth and light...and delicious!

from Ashlee on I'm Topsy Turvy

1 (9-inch) pie shell, baked
1 cup sugar
3 1/2 Tbsp. cornstarch
1 Tbsp. lemon zest
1/2 cup fresh lemon juice
3 egg yolks, slightly beaten
1 cup milk
1/4 cup unsalted butter
1 cup sour cream
1 cup whipping cream
1 1/2 tsp. honey or sugar

Combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, and milk in a saucepan, and cook over medium heat until thick. Remove from heat and stir in butter. Cool to room temp and then whisk in sour cream until smooth. Pour into pie shell, cover with plastic wrap, and refrigerate at least 6 hours or overnight.

In a medium sized bowl, combine whipping cream and honey or sugar. Beat with electric mixer until stiff peaks form. Spread whipped cream over pie before serving.

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