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Sour Cream Lemon Pie
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Lemon Pie

Karen "Sissy" Wommack

Serves/Makes:1 9" pie

  • 1 baked 9" pie crust
  • 1 cup (225 ml) sugar (can use more if want to)
  • 3-1/2 tbsp (50 ml). cornstarch
  • dash of salt
  • 1-1/2 tbsp (20 ml). grated lemon rind
  • 1/2 cup (125 ml) freshly squeezed lemon juice (do not use reconstitued lemon juice)
  • 3 eggs, separated, and at room temperature
  • 1 cup (225 ml) half and half cream
  • 1/4 cup (60 ml) butter (no substitutes)
  • 1 cup (225 ml) sour cream
  • Meringue:
  • 3 egg whites
  • 1/4 tsp (1 ml). cream of tartar
  • dash of salt
  • 6 tbsp (90 ml). sugar
  • 1 tbsp (15 ml). white corn syrup
  • 1 tsp (5 ml). vanilla flavoring
  • Preheat oven to 350 degrees (175 C.).
  • In a heavy bottomed saucepan, at least a 2 quarts (1900 ml), mix the sugar, cornstarch, salt, lemon rind, lemon juice and the half and half. Cook over medium heat until thick, whisking all the time.
  • Beat the egg yolks slightly and sit aside.
  • When the lemon mixture gets thick, take a small amount of the mixtures (about 1/3 to 1/2 cup) and whisk it into the egg yolks.
  • Add the egg yolk mixture back into the rest of the above mixture.
  • Continue cooking and whisking until very thick, making sure you "Do Not" let it stick or burn.
  • When the mixture is Very Thick, take it off the stove, and add the butter and mix well.
  • Let this Cool to room tempurature with a cloth across the top of the pan.
  • When the above mixture has cooled to room temperature, stir in the sour cream, then pour the mixture into a pre-baked 9" pie crust.
  • Cover with the Meringue and bake until golden brown. (Use the Middle Rack in the Oven)
  • Meringue:
  • Take the Room Temperature egg whites and start beating them until foamy then add the cream of tartar and the salt and continue beating until soft peaks.
  • Slow down the mixer a little and start adding the sugar, 1 tbsp (15 ml) at a time until you have all the sugar incorporated.
  • Add the syrup and the vanilla.
  • Speed the Mixer up to high and beat until you have stiff, but NOT DRY Peaks.
  • Then take the Meringue and place it on the pie. I start with putting the Meringue around the edges, then I fill in the middle and make my curly cues.
  • NOTE: Make sure you have the Meringue touching the edges of the pie crust, this prevents it from shrinking away from the top of the pie.
  • Once you have all the meringue on the pie, place it in the pre-heated 350 degree (175 C.) oven on the middle rack and brown to your liking.
  • Take out of the oven and cool to room temperature then put in the refrigerator to completely cool.
  • Serve Cool.
  • Keep Refrigerated.
Note: If you double the recipe, make sure you use a MUCH larger Sauce Pan, you need plenty of room to Whisk the Mixture. Make sure also the Pan has a Heavy Bottom. This keeps the mixture from sticking and burning as bad. Also, make sure you do not try and hurry up the Thicking of the Mixture by turning up the heat, this will really get you in trouble. If it starts to thicken too fast, take it off the Stove burner (Us Southerners call it a stove eye) and whisk it to get it incorporated good, then you may need to turn down the heat a little, just use good judgement.

I love this Pie, it has a good sweet/sour taste, the sour cream gives it a great and different Whang!

I found several recipes for this, and I just combined a little of each one to get the one I liked.

You can just put cool whip on top if you are not a Meringue kind of person. BUT I LOVE "Calf Slobbers" as us Southerners call the Meringue.

Enjoy, Sissy

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