Sour Cream Lemon Pie
by Katie Smith
Sour Cream Lemon Pie
Rated 4.0 stars by 2 users
Category
Dessert
This pie reminds us of all the great qualities of lemonade, but with a twist! It has a great blend of
tartness from the lemons, creaminess from the sour cream, butteryness from the pie crust and
perfect sweetness from the PopSweet. Everything comes together easily to make this luscious pie that is perfect for spring!
Author:Katie Smith
Ingredients
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1/2 package, or 7oz, Butterflake Pie Crust
1/2 egg
3 1/2 tbsp butter
1 cup heavy cream
4 large egg yolks
1/3 cup lemon juice
1 tbsp lemon zest
4 tbsp butter
1 tsp lemon extract
3/4 tsp xanthan gum
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1/3 - 1/2 cup PopSweet
1 cup sour cream
1 cup heavy cream
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2 tbsp PopSweet
Pie Crust:
Sour Cream Lemon Filling:
Whipped Topping:
Directions
Make the single pie crust according to the directions, for a cold pie, on the Butter Flake Pie Crust package. Let cool before starting filling.
Add heavy cream, egg yolks, lemon juice and lemon zest to a saucepan. Whisk together and turn on heat to medium.
Whisk constantly until the filling thickens, enough to coat the back of a spoon, about 6 minutes. Continually whisking prevents the mixture from curdling.
After the mixture is thickened, take off heat and add in the lemon extract and and butter.
Sprinkle the xanthan gum over the top and whisk to get rid of any lumps.
Add in your desired amount of sweetener and sour cream. Whisk together.
Pour into pre-baked pie crust and let cool to room temp. Then cover and put in the fridge to chill for 3-4 hours.
Right before serving, make the whipped topping. Whip the heavy cream until stiff peaks form, then add in the PopSweet sweetener. Add to the top of the pie or add to individual pieces.
Serve and enjoy!