Ingredients
Scale
- 1 (9-inch) deep dish frozen pie crust
- 1 ½ cups (300 grams) sugar
- ¼ cup (35 grams) cornstarch
- â…” cup fresh lemon juice
- 1 cup whole milk
- 3 large egg yolks
- 4 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 1 cup (8 ounces) sour cream
Instructions
- Bake the pie crust according to package instructions and let it cool.
- Whisk sugar and cornstarch in a saucepan.
- Add lemon juice and milk, whisk until smooth.
- Heat the mixture until it thickens, about 2 minutes.
- Temper egg yolks by mixing with hot lemon mixture, then combine back into saucepan.
- Cook for another 2 minutes, stirring constantly.
- Stir in butter and lemon zest.
- Cool mixture for 30 minutes, then fold in sour cream.
- Fill the cooled pie crust and freeze for at least 6 hours.
- Let soften at room temperature before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Increase lemon zest to 2 tablespoons for more flavor.
Use room temperature egg yolks for better blending.
Allow enough time for setting in the freezer.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg