Lemon meringue pie has always been my most favorite lemon dessert, but recently I was introduced to another lemon dessert that really rivals it: Lemon Cream Custard Pie. Similar in its fresh tangy flavor, but different in texture and topped with whipped cream instead of meringue. I have only had it once but definitely want it again.
Lemon Cream Custard Pie
SERVINGS1pieCHANGE SERVING SIZEpie |
COOK TIME15 mins. |
PREP TIME |
READY IN12hrs. |
Ingredients
- 1 9-inch pastry shell baked
- 1 cup sugar
- 1 pinch salt
- 3 tbsp. cornstarch
- 4 tbsp. butter
- 1 tsp. lemon peel freshly grated
- ¼ cup lemon juice fresh
- 3 egg yolk(s) beaten
- 1 cup whole milk
- whipped cream sweetened
Instructions
- In saucepan, mix sugar, pinch of salt, cornstarch, butter, lemon peel, lemon juice, egg yolks and milk; stir and cook until thick, about 5-10 minutes.
- Cool.
- Fold in sour cream.
- Pour into pastry shell.
- Refrigerate at least 12 hours.
- Serve with sweetened whipped cream.
- Garnish as desired.
It says to fold in sour cream, but sour cream is not in the ingredient list. How much do I need to use?