Meyer Lemon Sour Cream Pie

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1 frozen pie crust, baked according to package directions
1 cup heavy cream
4 egg yolks
1/3 cup freshly-squeezed meyer lemon juice
1 tablespoon lemon zest
1/4 cup (1/2 stick) cold, unsalted butter, cubed
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
2/3 cup powdered sugar
1 cup sour cream
Frozen whipped topping or whipped cream, garnish, optional

Combine heavy cream, egg yolks, lemon juice and lemon zest in a large saucepan over medium heat and cook, whisking continuously, until thickened. 6-8 minutes. (Just be sure mixture isn’t too hot or it will curdle.)
Remove mixture from heat and stir in cubed butter, lemon extract and vanilla extract, if using, then stir in powdered sugar.
Whisk in sour cream, stirring until mixture is totally smooth, then pour mixture into prepared pie pan.
Refrigerate for 4-6 hours, or until set, then top with whipped cream, slice, serve and enjoy.

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