Sour cream lemon pie offers a creamy alternative to traditional lemon pie recipes. For those busy Idaho cooks who aren't fond of, or would rather not fuss with meringues, just spoon this filling into a baked pastry shell and chill. It's a fast, easy, and delicious dessert!
Sour Cream Lemon Pie
- 1 ½ C sugar
- 3 Tbs cornstarch
- 3 Tbs flour
- Dash of salt
- 1 ½ C water
- 3 egg yolks – slightly beaten
- 2 Tbs butter or margarine
- 1/3 C lemon juice
- 1 C sour cream
- 1 baked pastry shell
Combine sugar, cornstarch, flour, and salt. Gradually stir in water. Cook in saucepan over medium heat until thick and bubbly. Reduce heat and cook two more minutes – stirring constantly. Remove from heat. Stir about one cup of hot mixture into beaten yolks. Combine this with mixture in saucepan and return to a gentle boil. Cook and stir for two more minutes. Remove from heat and stir in butter. Gradually stir in lemon juice. Divide filling and pour one half into pastry shell. Allow remaining filling to cool for a few minutes. Then add the sour cream and beat until combined and smooth. Spread sour cream mixture over bottom layer of filling. Allow to cool and then chill in refrigerator prior to serving.
To make things easier still, a graham cracker crust can be used. If desired, do not separate the mixture. Add more sour cream for a completely creamy lemon pie dessert!
More Meridian Healthy Living Recipes
Find these ingredients on sale this week near Meridian:
Eggs - $.99 at Walgreens
Western Family Sour Cream - $.93 at Ridley's
Blue Bonnet Margarine - $.73 at Ridley's
Challenge Butter – 2 for $5 at Albertsons
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