Are you dreaming of a dessert that's both tangy and sweet, creamy and light? Then look no further! This sour cream lemon pie recipe is your answer. It's the perfect blend of zesty lemon flavor and rich, creamy sour cream, all nestled in a buttery, flaky crust. It's surprisingly easy to make, perfect for a weeknight treat or a special occasion dessert. This recipe is guaranteed to become a new favorite in your collection of easy recipes and healthy meals, offering a delicious alternative to heavier desserts. Get ready to impress your friends and family with this homemade cooking masterpiece!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 ½ cups sour cream
- 1 cup granulated sugar
- ¼ cup cornstarch
- ½ cup fresh lemon juice (about 3 lemons)
- 2 large eggs
- 1 teaspoon lemon zest
- ¼ teaspoon salt
Instructions:
Make the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden. Let cool completely.
Make the Filling:
- Whisk ingredients: In a large bowl, whisk together the sour cream, sugar, cornstarch, lemon juice, eggs, lemon zest, and salt until smooth.
- Pour into crust: Pour the filling into the cooled pie crust.
- Bake: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the filling is set. The center should be just slightly jiggly.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Refrigerate for at least 2 hours before serving for optimal flavor and texture.
Tips for the Best Sour Cream Lemon Pie:
- Use fresh lemons: Freshly squeezed lemon juice makes all the difference in the flavor of this pie.
- Don't overbake: Overbaking can result in a dry pie. Check for doneness at the 45-minute mark.
- Cool completely: Allowing the pie to cool completely ensures that the filling sets properly and prevents a runny pie.
- Add a meringue topping (optional): For an extra touch of elegance, top the cooled pie with a homemade meringue.
Variations:
- Blueberry Lemon Pie: Add 1 cup of fresh blueberries to the filling for a delightful twist.
- Raspberry Lemon Pie: Swap the blueberries for raspberries for a vibrant, tart variation.
- Key Lime Pie: Substitute key lime juice for lemon juice for a tropical twist.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350
- Fat: Approximately 20g
- Protein: Approximately 4g
- Carbohydrates: Approximately 40g
- Sugar: Approximately 25g
This sour cream lemon pie is a perfect example of how delicious and healthy meals can be achieved with simple, homemade cooking. It's a quick dinner idea for those busy weeknights, or an impressive dessert for any occasion. Enjoy this easy recipe, and let us know how yours turns out!