Grandma's Luscious Lemon Cream Pie recipe

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Ingredients

1 cup white sugar
6 tablespoons cornstarch
1 cup milk
6 large egg yolks, lightly beaten
¼ cup salted butter
2 tablespoons grated lemon zest
½ cup fresh lemon juice
1 cup heavy whipping cream
½ cup sour cream
1 (9 inch) baked pie shell

Nutrition Info

481.7 calories
carbohydrate: 46 g
cholesterol: 218.4 mg
fat: 31.5 g
fiber: 0.7 g
protein: 5.6 g
saturatedFat: 15.9 g
servingSize: -
sodium: 201 mg
sugar: 27 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

  4. Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.

Recipe Yield

1 9-inch pie

Recipe Note

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

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