A silky, tangy lemon custard pie lightened with sour cream, bright and refreshing with a buttery crust.
13 steps, about 35 minutes start to finish.
In a medium saucepan, whisk together sugar and cornstarch.
Whisk in milk and lemon juice until smooth.
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
Remove from heat. Temper egg yolks by slowly adding several spoonfuls of the hot mixture while whisking the yolks.
Return tempered yolks to the saucepan and stir to combine.
Add lemon zest and butter; stir until butter melts.
Allow mixture to cool to room temperature.
Fold in sour cream until fully incorporated.
Pour filling into the pre-baked pie crust.
Whip heavy cream with 2 tablespoons sugar to soft peaks.
Spread whipped cream over the pie filling.
Refrigerate uncovered for at least 2-3 hours until set.
Garnish with lemon zest or sugar before serving.
“Temper the yolks by whisking in a few spoonfuls of the hot filling before adding them back, so they thicken instead of scrambling. Let the filling cool before folding in the sour cream, and give the pie its full chill time for clean slices.”
