How to make Lemon Sour Cream Pie Step by Step
Lemon Sour Cream Pie
Easy to make pie recipe that is a favorite. It's sweet, tangy, creamy, and delicious. Learn how to Blind Bake a Pie Crust, Temper Eggs, and make this quick and easy pie.
This video was part of a Facebook Live on Devour Dinner Facebook Page. Edited for easy viewing.
Recipe:
1 Cup Sugar
4 Tbl Cornstarch
1 Cup Milk
1/2 Cup Lemon Juice
1-2 Tbl Lemon Zest
3 Egg Yolks
4 Tbl Butter
1 Cup Sour Cream
1 Pie Crust Frozen
1 cup Whipping Cream
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How to Make: Sour Cream Blueberry Pie
How to Make: Sour Cream Blueberry Pie
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How to Make Sour Cream Pear Pie | Pie Recipes | Allrecipes.com
Watch this video to see how to make a unique and tasty sour cream pear pie. The combination of pears, sweetened sour cream and a crumb topping is irresistible. You'll want to make this one again and again.
Get the crowd-pleasing recipe for Sour Cream Pear Pie at
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Russian Sour Cream Cherry Pie Recipe | Best Cherry Custard Pie
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This is the best Russian Sour Cream Cherry Pie you will ever make! It is so creamy, bursting with cherries, and crunchy. The pastry is incredible, the sour cream filling tastes like sweet custard and juicy cherries add sourness to the pie, balancing out all the flavors! It is a perfect slice of summer heaven!
Sour Cream Lemon Pie
Sour Cream Lemon Pie
RECIPE:
INGREDIENTS:
Crust:
9 inch frozen pie crust (I use Marie Callender's)
1 egg
1 tsp. water
Lemon Layer:
2 large lemons
1 1/2 cups water
1 cup sugar
1/4 tsp. salt
2 Tbsp. all-purpose flour
3 Tbsp. corn starch
2 Tbsp. salted butter (wait to add)
4 large egg yolks (wait to add)
Sour cream layer
1 cup sour cream
1/4 cup sugar
Whipped Cream:
2 cups heavy whipping cream
4 Tbsp. sugar
INSTRUCTIONS:
Crust:
Thaw your pie crust for 10 minutes on the counter. Whisk together the egg and tsp. of water. Using a pastry brush spread the egg wash over the pie crust. Prick the pie crust with a fork generously, even on the edges. Bake according to package directions. Mine took 12 minutes.
Lemon Layer:
Zest the lemons. Cut the lemons in half and juice them, discard seeds.
Whisk the egg yolks in a small bowl, set aside. Have your butter out and ready as well.
In a medium sized sauce pan add the water, sugar, salt, lemon zest, lemon juice, flour and cornstarch, whisk together. Set the heat to medium high heat. Bring this mixture to a boil, whisking constantly.
Add the butter to the lemon mixture, stir and let melt in. Add a scoop of this hot mixture to the egg yolks bowl, stir them together. Add this egg yolk mixture to the rest of the lemon filling. Stir. Let boil for 1 more minute, whisking constantly.
Pour the lemon filling in to the prepared and baked pie crust. Refrigerate for an hour or longer.
Sour Cream Layer:
Preheat oven to 350 degrees.
In a small bowl mix together the sour cream and sugar. Spread this mixture over the lemon layer.
Bake for 7 minutes.
Remove from oven and refrigerate for at least 3 hours before making and topping with whipped cream in next step.
Whipped Cream
In a large bowl add the heavy cream and sugar. Using a hand mixer or stand mixer with whisk attachment, blend until stiff peaks form.
I used a 16 in piping bag and a Wilton 1M piping tip to decorate the pie with the whipped cream. Keep refrigerated until ready to serve.
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Sarah Olson
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Springfield, OR 97475
Keto Lemon Sour Cream Pie
Creamy, tangy, and delicious, this keto lemon pie will have your tastebuds singing. With a simple low carb press in pie crust and a rich sour cream filling, it’s sugar-free pie happiness.
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