MEYER LEMON SOUR CREAM PIE
1 Frozen pie crust, baked according to package directions
1 C.heavy cream
4 Egg yolks
1/3 C. freshly-squeezed meyer lemon juice
1 Tbsp. lemon zest
1/4 C. (1/2 stick) cold, unsalted butter, cubed
1 teaspoon lemon extract
1/2 Tsp. vanilla extract
2/3 C. powdered sugar
1 C. sour cream
Frozen whipped topping or whipped cream, garnish, optional
HOW TO MAKE:
1-Combine heavy cream, egg yolks, lemon juice and lemon zest in a large saucepan over medium heat and cook, whisking continuously, until thickened. 6-8 minutes. (Just be sure mixture isn’t too hot or it will curdle.)
2-Remove mixture from heat and stir in cubed butter, lemon extract and vanilla extract, if using, then stir in powdered sugar.
3-Whisk in sour cream, stirring until mixture is totally smooth, then pour mixture into prepared pie pan.
4-Refrigerate for 4-6 hours, or until set, then top with whipped cream, slice, serve and enjoy.
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