On a recent trip to Southern Utah, we stopped by Veyo Pies and bought a couple of pies to bring home. The Sour Cream Lemon pie was, by far, my very favorite. I decided to try and make one myself and found a recipe on the Crisco website that looked a lot like the one I had bought in Veyo. It’s tart, sweet and creamy all at once and I’m pretty sure I’ll be making a lot more of these in the future!
PrintSour Cream Lemon Pie
A tart, creamy pie with whipped cream
Ingredients
1 precooked pie crust
1 C sugar
1 C milk
3 large egg yolks
1/2 C fresh squeezed lemon juice
3 1/2 T corn starch
1 T grated lemon peel
1/4 C butter
1 C sour cream
Whipped cream as a topping
Instructions
Prepare and bake a 9″ single pie crust according to recipe directions, let cool
Whisk together sugar, milk, egg yolks, lemon juice, corn starch and lemon peel in a medium saucepan
Heat over medium heat, stirring until mixture becomes thick, remove from heat
Stir in butter
Cool at room temperature and when cool, add sour cream
Pour filling into baked pie crust and refrigerate for at least four hours
Garnish with whipped cream before serving
looks wonderful. of course, I could mainline sour cream. 😀
Too bad I don’t live next door! Yummy! I love anything lemon.
Hi Barb,
What a lovely idea! I’d love you to be my next-door neighbor!
RMW
We grow 13 fruit varieties here in IN but at our winter home in FL we grow citrus. We’ll head down Dec. 1st & I’ll try this recipe. We’re right on Gulf Coast w/high humidity and meringues are tricky. I make mine w/simple syrup & a couple other tweaks so they usually turn out fine but sour cream will make a nice change.
★★★★
Hi Chris,
I hope you like it. It’s my new favorite!
RMW