A Zesty Delight: Sour Cream Lemon Pie Recipe

There's something magical about the combination of sweet and tangy flavors, and my Sour Cream Lemon Pie recipe perfectly captures that delightful balance. This easy-to-follow recipe guarantees a luscious and refreshing dessert that will have your taste buds dancing with joy. Let's dive into the details and create a dessert that will become a family favorite.

To Make Sour Cream Lemon Pie, You Need the Following:

Tools:

• 9-inch Pie Plate

• Mixing Bowl

• Measuring Cups and Spoons

• Zester

Ingredients:

• 1 9-inch graham cracker pie crust

• 4 large egg yolks

• 14-ounce can of sweetened condensed milk

• zest of two lemons

• 1/2 cup fresh lemon juice

• 1/2 cup sour cream

• 1 recipe of homemade whipped cream

Instructions:

Preheat the Oven:

Start by preheating your oven to 350 degrees. This ensures that your pie will bake evenly and achieve the perfect consistency.

Prepare the Filling:

In a mixing bowl, beat the egg yolks using a whisk until they become smooth and creamy. This step sets the foundation for the pie's rich and velvety texture.

Sweetened Condensed Milk Magic:

Add the entire 14-ounce can of sweetened condensed milk to the beaten egg yolks. Mix these two ingredients until they are well combined. This concoction will serve as the sweet base for our pie.

Zest and Squeeze:

Grate the zest of two lemons into the mixture, infusing it with a citrusy flavor.

Then, squeeze 1/2 cup of fresh lemon juice into the bowl.

This dynamic duo of zest and juice ensures that every bite is a harmonious blend of sweet and tangy notes.

Add the Sour Cream:  

Introduce 1/2 cup of sour cream to the mixture, giving it a subtle, tangy kick. Blend everything until the filling becomes smooth and homogeneous.

Into the Crust:

Pour the tantalizing mixture into the prepared graham cracker crust, making sure it is evenly distributed. The graham cracker crust provides our pie's perfect buttery and crunchy base.

Bake to Perfection:

Place the pie in the oven and bake for approximately 25 minutes or until the edges are set and the center is slightly jiggly. This gentle baking process ensures a silky-smooth texture.

Cool and Chill:

Once out of the oven, allow the pie to cool to room temperature. Afterward, transfer it to the refrigerator and let it chill for at least 2 hours. This chilling period enhances the flavors and sets the pie to the ideal consistency.

Whipped Cream Crown:

Before serving, generously layer the top of the pie with homemade whipped cream. This final touch adds a light and airy sweetness that complements the richness of the lemon filling.

 Commonly Asked Questions:

How long can I store this pie in the refrigerator?

The pie remains fresh for 3-4 days when stored in the refrigerator. Covering it to prevent the whipped cream from drying out is advisable.

Is it okay to use a store-bought pie crust?

Certainly! To save time, a store-bought graham cracker or pastry crust will work perfectly well.

Can I substitute Cool Whip topping for whipping cream?

It's not recommended. Homemade Whipped Cream is less sweet and complements the lemon flavor better than Cool Whip.

What makes this pie so delicious?

The delightful combination of lemon and sour cream gives the pie the perfect lemon flavor—neither too tart nor overly sweet.

In Conclusion:

Indulge in the exquisite symphony of flavors that is my Sour Cream Lemon Pie. Whether you're hosting a gathering or simply treating yourself, this dessert is a showstopper that captures the essence of summer in every bite. Enjoy the creamy, citrusy goodness and share the joy with friends and family. This recipe is a testament that sometimes, the simplest ingredients create the most extraordinary results. Happy baking!

This is Renee's Kitchen Reality