Grandma's Luscious Lemon Cream Pie

Grandma's luscious lemon cream pie requires no baking—egg yolks, heavy cream, sour cream, lemon juice, and zest combine to make this summer-ready pie.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 482 Calories

Ingredients

• 1 cup white sugar
• 1 cup milk
• 1 cup heavy whipping cream
• 2 tablespoons grated lemon zest
• 6 tablespoons cornstarch
• 1 (9 inch) baked pie shell
• 6 large egg yolks, lightly beaten
• 0.5 cup sour cream
• 0.25 cup salted butter
• 0.5 cup fresh lemon juice

Recipe Instructions

Step 1

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.

Step 2

Pour some hot milk mixture into egg yolks, whisking quickly to avoid scrambling yolks; pour mixture back into the saucepan. 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.

Step 3

Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream and sour cream into lemon filling; pour into the prepared pie shell.

Step 4

Chill pie for at least 2 hours before serving.