"This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour." — Michelle Davis
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1 1/2 teaspoons
1 (9 inch)
pie crust, baked
Looks like I'm one of the rare few who opted to make this pie exactly as the recipe is written. So often, as I saw here, it seems one person suggests a rather drastic change and then all others follow suit--and then this changed recipe becomes the recipe being reviewed. I kept all measurements and ingredients as written, only scaling the recipe down to 2 servings as I only wanted to make a nice, little dessert for my husband and me. I found all ingredients and amounts to be dead on, and the custard came together quickly and beautifully. For those having trouble it may just be because they are inexperienced with making custards and could maybe research it a bit to find basic intructions. For those who ARE experienced, this is a beautiful, rich, smooth and creamy lemon custard that couldn't be more simple to make. And now having made it, let me be the voice of dissent who suggests that this recipe is perfect just as written--no changes necessary. I just served the parfaits topped with fresh whipped cream and a few fresh raspberries. Deliciously good stuff!
I hate to be the only negative review here, but this did not turn out at all. My filling didn't thicken up, and there was wya too much for the pie crust. Also, not enough lemon flavor. I froze my pie and it was all right that way, but after it melted it was a sticky mess. Sorry, Michelle! I am, however, up to trying this again and seeing if it was maybe just my fault...
Overall the consistency and texture is wonderful. Due to personal preferences, I found the pie to be lacking in the sour cream and lemon flavor I was looking for. I gave this a four because most people may enjoy this pie, and I enjoyed the texture and consistency, just not the flavor. The second time I made this I increased the lemon zest to 1T, lemon juice to 2/3c, and sour cream to 1 cup and reduced the milk to 1 1/2 cups. Voila! A truly flavorful lemon sour cream pie for those who enjoy lemon and sour cream. Recipes are just road maps for our own creativity. Thanks for providing us with a great road map, Michelle.
Found I had to add about 1 and 1/2 TBLS corn starch to thicken this a bit more - I think because I'm at high altitude (5000 feet). Used graham cracker crust - excellent pie - then made the filling again, and served it parfait style, altering with layers of whipped cream, spooning raspberry coulis over the lemon pie filling. Top with whipped cream, 1 perfect raspberry and some mint leaves. This recipe is simply wonderful - everyone loves it!
Beautiful and delicious! I also followed suggestions to decrease milk to 1 & 1/2 cups and increase lemon juice a bit. Had no trouble with it being too runny - be sure you continue to cook for the specified amount of time and you will be fine. Mine got very thick and would probably have been fine with the full amount of milk. I made another lemon pie (Bill Clinton's Lemon Chess Pie from this site) for my husband to take to work because I had slightly burnt the shell on this one (not paying attention), but I should have sent this one; it was MUCH better. Next time, I'd make a double batch. My only gripe: what do I do with the egg whites that are left over? I don't feel inclined to make meringue. :-P
I made this exactly as written, but after tasting I ended up throwing in about double the lemon zest before I poured it into the crust. It tastes wonderful but doesn't hold it's shape well, so I would be hesitant to serve it to guests because it would be a sloppy mess. But if you don't care what it looks like once it's plated it's definitely a keeper. I went back for more after my first piece.
I used some of the suggestions and put 1 1/2 cup milk, 2/3-3/4 cup of lemon juice and 1 cup of sour cream... this was awesome! Tasted just like my favorite pie from the resaurants... YUM!
I love this recipe! I have made this numerous times and made the following changes: milk 1 1/2 c, sour cream 1 c, lemon juice 2/3 c, & 1T zest. I've tried to make this w/o the zest because I didn't have lemons one time but lots of lemon juice so I sub w/lemon extract but it was nowhere near as good as when you add the zest. When I tell others about this pie I let them know the zest is a must. :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Lemon Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 152
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