Ingredients
8
8 servings
- •1 cup white sugar
- •6 tablespoons cornstarch
- •1 cup milk
- •6 large egg yolks, lightly beaten
- •¼ cup salted butter
- •2 tablespoons grated lemon zest
- •½ cup fresh lemon juice
- •1 cup heavy whipping cream
- •½ cup sour cream
- •1 (9 inch) baked pie shell
Instructions
- Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Nutritional Facts
Per 8 servings
- Calories: 482
- Carbohydrate: 46g
- Fat: 32g
- Fiber: 1g
- Protein: 6g
- Sugar: 27g
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