Saturday, January 30, 2016

Sour Cream Lemon Pie



1 C. sugar
3 oz. cream cheese
3 egg yolks, slightly beaten
1 lemon, juiced, and zested
 ~1/2 c. lemon juice, use bottled juice if needed
 ~1 Tbs. lemon zest
1 C. milk
4 Tbs. cornstarch
1/4 C. butter
1 c. sour cream
whipped cream
                                                   
Using a hand mixer process cream cheese and sugar until smooth before adding anything else; then add in eggs and process until homogenized. Add lemon juice, lemon zest, milk, and cornstarch.  Place in heavy saucepan; cook over medium heat until thick.  Stir in butter and cool mixture to room temperature. Stir in sour cream and transfer filling into baked 9-inch pie shell.  Cover with whipped cream.  Store in refrigerator. 

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