OH bring on the lemon! This is hands down the best pie that I make. Lemon is my favorite no matter the time of the year. AND this pie, this very recipe has been taste tested against other popular lemon pies, you know the ones that you stand in line for, and still came off conquer! It is so worth it!
A little to be said about the pie shells. (Here is my secret!) I use the frozen Marie Calendars pie crust. If you have a crust that you love to make, by all means, make it! However, one thing I would do if I were making my own crust is I would use palm oil in place of plastic, oh I mean Crisco. My friend Joann uses palm oil and uses the exact amount that the recipe calls for in place of Crisco. If you have no idea what palm oil is, it is like coconut oil and you can also buy it at the health food store.
This pie is easy and so yummy! Hope you enjoy it!
1 (9inch) baked pie shell
1 cup sugar
1 Tbsp lemon rind, grated (only grate the yellow, no white!)
½ cup fresh lemon juice
1 cup milk
¼ cup butter
3½ Tbsp cornstarch
3 egg yolks, slightly beaten
1 cup sour cream
1 cup whipping cream, whipped
Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in a saucepan, cook over medium heat until thick. Stir in butter and cool to room temperature. Stir in sour cream and pour into pie shell.
Whip cream. Add a little powdered sugar to taste (I like very little) and add on the top the pie as the second layer. Store in refrigerator.