Sour Cream Lemon Pie

Recipe View 5 mins In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt. Gradually whisk in the whole milk until smooth. (5 minutes)

Recipe View 10 mins Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. Reduce the heat to low and continue to cook and stir for 2 minutes more. Remove from heat. (10 minutes)

Recipe View 2 mins In a separate bowl, lightly beat the egg yolks. Gradually whisk about 1 cup of the hot custard mixture into the yolks to temper them. (2 minutes)

Recipe View 5 mins Pour the yolk mixture back into the saucepan with the remaining custard. Return the saucepan to low heat and cook, stirring constantly, until the custard comes to a gentle boil. Continue to cook and stir for 2 minutes more. (5 minutes)

Recipe View 3 mins Remove the saucepan from the heat and stir in the unsalted butter until melted and smooth. Stir in the fresh lemon juice and lemon zest. Gently fold in the sour cream until well combined. (3 minutes)

Recipe View 1 mins Pour the lemon filling into the pre-baked pie crust. (1 minute)

Recipe View 3 hrs Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, to allow the pie to set completely. (3 hours)

Recipe View Before serving, garnish with a dollop of whipped cream or a dusting of powdered sugar, if desired.