Smooth Creamy Light and Refreshing Sour Cream Lemon Pie

Photo Credit: Bunny's Warm Oven

Lemon pie dessert recipes usually don't involve sour cream, but this one from Bunny's Warm Oven does, and you'll be glad you tried it out. This lemon pie recipe is silky smooth thanks to the sour cream in it. It's something a little bit different from the normal lemon meringue pie, but it's a good kind of different. The sour cream makes the pie filling super smooth and creamy while that classic lemon flavour makes this a light and refreshing dessert recipe. Bunny even makes her own butter crusts for her pie recipes, but if you want to use a store-bought pie crust or a frozen one you've made beforehand, that's perfectly fine too. You can even make a graham cracker crust to use with this recipe too, and that would taste just as great. You could even just make the filling and eat it like a pudding as well, just top it with some whipped cream. She says that the flavour of the pie filling in this recipe is kind of like lemon sherbet. This filling is best cooked on low to moderate heat, and you have to stir it constantly until it gets thick. If you don't, it may get lumpy, and it won't have that nice creamy consistency you want in a pie filling. The easy dessert recipe is much like a banana cream pie or a coconut cream pie because of the sour cream in it, but since it's a lemon pie which is tart, you can use sour cream as it will add to the tartness.

So for this recipe, you'll need one 9-inch pie shell that's been baked or one 9-inch graham cracker crust. You will also need some cornstarch, white sugar, butter, sour cream, milk, lemon zest, lemon juice, 3 egg yolks and some whipped cream for the topping. If you're a fan of lemon dessert recipes, you might be interested to know that lemon desserts have been around since Medieval times. They would make lemon flavoured custards, puddings and pies back then, and then the lemon meringue pie was created in the 17th century but the type of lemon meringue pie recipe we make and love today was not created until the 19th century. The earliest version of a lemon meringue pie recipe was made by Alexander Frehse, a Swiss baker who was originally from Romandy. There was another similar recipe by Emile Campbell-Browne in Dorset, UK in 1875 that was served to an Earl at the time.

A lemon custard is different from the smooth, creamy lemon pie filling in this dessert recipe. Usually, lemon custard is made with egg yolks which this recipe also is, but the regular lemon custard doesn't include cream of any kind. You could also make a meringue for this pie recipe too. All you need are some egg whites and sugar, and that will be baked on top of the pie filling. The frothy foam that is created by the whipped egg whites and sugar will expand as it bakes creating a nice fluffy topping that's airy on the inside but a little bit harder on the outside. It's very important not to over beat the eggs when making a meringue though since the egg proteins won't be able to form the proper molecular structure making the meringue collapse. If you'd rather stick to easy desserts then just make a nice whipped topping for this pie recipe using regular whipped cream or for a dairy-free version you could try using some coconut cream instead. Enjoy this dessert recipe and other great easy desserts from Bunny's Warm Oven.***

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