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Sour Cream Lemon Pie

An all butter pie crust, creamy lemon curd, and a sour cream layer that adds tartness + intrigue, this sour cream lemon pie is perfectly tantalizing in every way. 
Course: citrus, lemon, lemon pie, shortbread, sour cream
Cuisine: Dessert, lemon cream pie, lemon pie, pie
Keyword: citrus season, lemon cream, lemon pie, pie, pie crust
Servings: 8

Ingredients

FOR THE CRUST:

  • 2 Cups All Purpose Flour
  • ½ Teaspoon Salt
  • 3 Tablespoons Granulated Sugar
  • ⅔ Cup Salted Butter, cold and cut into cubes
  • 5-6 Tablespoons Cold Water

FOR THE LEMON FILLING:

  • 6 Large Egg Yolks
  • ¾ Cup Granulated Sugar
  • ½ Cup Fresh Lemon Juice
  • Pinch Of Salt
  • ½ Cup Salted Butter, cut into four cubes
  • 1 Cup Heavy Cream, whipped to stiff peaks

SOUR CREAM LAYER:

  • ¾ Cup Sour Cream
  • ⅓ Cup Granulated Sugar

WHIPPED CREAM TOPPING:

  • 1 Cup Heavy Cream, whipped to stiff peaks
  • ¼ Cup Granulated Sugar

Instructions

  • FOR THE CURD:
    Beat the egg yolks, sugar, and lemon juice. Mix until combined.Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove from heat and immediately strain to remove any tiny lumps and ensure a smooth finish. Cool completely in the refrigerator until thick, covering top of the curd to prevent a skin from forming. This should be about two to three hours, or you can speed the process up in the freezer. This curd will be the base for your filling. 
  • FOR THE CRUST:
    Preheat the oven to 350°. You will be using a 9” pie pan for the recipe. To make the crust: Place flour into a mixing bowl with the sugar, and add the paddle attachment to your mixer. Give the flour and sugar a quick mix. Slowly add the butter cube by cube, and mix on low until it forms a wet-sand-like consistency. Alternatively you can use a pastry cutter and cut the butter into the flour + sugar mixture. Add the salt, mix. Add the cold water one tablespoon at a time. Dough is ready when it is firm and not sticky. Press dough into the pie pan, and blind bake by lining with parchment paper and filling the crust with pie weighs, dry beans, or rice. Bake at 350° for 20-25 minutes or until crust is slightly golden and cooked through. Allowed to cool completely before filling. 
  • THE TOPPINGS:
    Whip your two cups of cream until soft peaks form. Divide the whipped cream in half. Fold half of the unsweetened whipped cream into the lemon curd gently until fully combined and creamy in color. Set this aside. 
    Mix your sour cream and sugar in a small bowl. Set this aside. 
    To the remaining whipped cream, add the ¼ cup of sugar. Mix gently until incorporated. You are now ready to assemble!
  • ASSEMBLING THE PIE:
    Pour the creamy lemon pie filling into your cooled crust, and spoon it around until it’s evenly disturbed inside the crust. Pour the sour cream topping over the lemon filling, and gently smooth out close to the edges. Pipe or spread the remaining whipped cream on top of the sour cream layer, and garnish with lemon rind, dried lemons, or greenery. Serve immediately. Store any leftovers in the refrigerator for up to three days. Enjoy! 

Notes

NOTE: you can make the crust and the curd ahead of time and store in the refrigerator. The pie crust can be made ahead and frozen as well. Store these in the fridge for two to three day or up to one month in the freezer. 
See blog for dietary substitutions for dairy and gluten.