Georgie’s Creamy Lemon Pie

Oh, you’ve had those other lemon pies – those overly-sweet, unremarkable pies that are a dime a dozen. This recipe from my Grandma Georgie (the pie queen,) is one you will never forget AND, one you’ll want to make over and over. Creamy and subtle, this pie is made with sour cream, fresh lemons, eggs, and butter.

Use a fully-baked Buttery, Flaky Pie Crust as the base, and my Whipped Cream recipe for the topping. I like to use just a dollop for a bit of sweetness. Let that beautiful lemon flavor be the star.

Lemon Sour Cream Pie

Servings

8

servings
Prep time

35

minutes
Refrigeration time

3

hours

Ingredients

  • 1/2 recipe Buttery, Flaky Pie Crust fully pre-baked in a 9 inch pie plate (refrigerate the other 1/2 of the pastry to use for another pie.)

  • 1/2 cup milk

  • 2 1/2 cups sour cream

  • 1/2 tsp salt

  • 1 cup sugar

  • 3 Tbsp cornstarch

  • juice of 3 large lemons (about 1/3 cup)

  • zest of 2 lemons

  • 4 large egg yolks, slightly beaten

  • 1/4 cup butter (1/2 stick,) cut into small pieces

  • Whipped Cream

Directions

  • In a large saucepan, whisk together the milk, cream, salt, sugar, cornstarch, lemon juice and zest. Slowly bring to a boil, stirring occasionally. Reduce heat and simmer for 2 minutes, stirring constantly and thoroughly so the bottom doesn’t scorch. Remove from heat.
  • *Ladle about 1 cup of the hot lemon mixture into a small bowl containing the beaten eggs, and whisk together. Add the warmed egg mixture back into the saucepan and whisk well.
  • Return the saucepan to the heat and bring to a boil for 1 minute, stirring constantly. Remove from heat and if desired, press mixture through a sieve placed over a large bowl to remove any lumps.
  • Press plastic wrap onto the mixture so no skin forms on the top, then let cool for 5 minutes.
  • After the 5 minutes is up, remove the plastic wrap and add the butter to the mixture, one piece at a time. Whisk thoroughly before adding another bit of butter.
  • Pour the finished lemon filling into the prebaked pie shell and press plastic wrap onto the top again so no skin forms.
  • Refrigerate for 3 hours before serving, then remove plastic wrap and top with whipped cream.

Notes

  • *Whisking a cup of the hot lemon mixture into the eggs and then adding them back to the saucepan is called tempering. If you added the eggs straight to the saucepan, they might cook too fast and not incorporate into the lemon mixture. If you have cooked egg bits in your mixture, you will have to start over.
  • Don’t skip the plastic wrap when your filling is resting. Nobody likes a lemon pie with a weird, stiff layer on the top!.
  • Before cutting the lemons, roll them across the counter, applying pressure with your palms, That way, you get the most juice out. Works for limes and oranges too.
  • Three hours might sound like a long time to wait for this pie to set up in the refrigerator but it will be runny if you aren’t patient. Plan ahead so you have plenty of time for your pie to chill.
  • I usually skip the sieve pressing if I can tell that my mixture is very smooth. If your mixture has lumps, you will definitely want to use the sieve.

2 Comments

  1. 10/10 would recommend. Also I could eat lemon things all day every day.

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