Sour Cream Lemon Pie Recipe


sour cream lemon pie

In honor of National Pi Day, here’s an easy recipe for a delicious, silky, lemony pie.

Ingredients
1 9-inch single pie crust
3/4 cup granulated sugar
1/4 cup unsalted butter, melted and slightly cooled
1 cup reduced-fat milk
3 large egg yolks
1/2 cup lemon juice
3 1/2 tablespoons cornstarch
1 cup light LILLY Sour Cream

Directions
1.Preheat oven to 425 Degrees F. Place the pie crust in a 9-inch pie plate and bake according to the package directions. Cool completely on a wire rack.

2.In a heavy saucepan, whisk together the sugar, butter, milk, egg yolks, lemon juice and cornstarch. Gently heat the mixture over medium heat, stirring with a wooden spoon just until mixture becomes thick, about 5 minutes. Don’t allow mixture to boil – reduce heat if necessary. Allow to cool completely, then stir in LILLY sour cream.

3. Pour the filling into the baked pie crust. Smooth the top with a spatula. Refrigerate 4 hours before serving.

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