Lemon Cream Pie Recipe

1      Reviews by:    Lanier Knight   Lemon Cream Pie Recipe makes a pie filling using sugar, cornstarch, lemon zest and juice, egg yolks, milk, butter and sour cream and a topping with whipped cream, powdered sugar and shaved white chocolate curls. Food Category:    Pies and Pastries Cuisine Origin:    Northeastern    Servings:8 Nutrition facts:234 calories13.1 grams fat Print Preview Rate This Recipe Prep Time:   45 Minutes Cook Time:   0 Minutes Total Time:   45 Minutes

INGREDIENTS

• Lemon Cream Filling:
• 1 cup sugar
• 3 1/2 tablespoons cornstarch
• 1 tablespoon grated lemon zest
• 1/4 cup fresh lemon juice
• 3 egg yolks slightly beaten
• 1 cup whole milk
• 1/4 cup frozen butter
• 1 cup sour cream
• For Whipped Cream Topping:
• 1 cup whipping cream
• 2 tablespoons powdered sugar
• Shaved White Chocolate Curls

DIRECTIONS

• Bake pie shell at 350°F until golden brown. Cool completely before adding filling. Combine sugar, cornstarch, lemon zest, lemon juice, egg yolks and milk in sauce pan, and cook over med heat until thick. Stir in the frozen butter and cool to room temp. Stir in the 1 cup of sour cream and pour into cooked pie shell.
• For Topping: Right before you are ready to serve your pie, place the whipping cream and powdered sugar in a large bowl (or stand mixer) and beat with an electric mixer until stiff peaks form and you have whipped cream. Dollop the cream on top of the pie. Shave the white chocolate to garnish top; a cheese slicer works nicely to shave the chocolate.

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