Lemon pie has been my favorite kind of pie for as long as I can remember. Here's my favorite lemon pie recipe--it's light and zesty. I've made it about a bazillion times now and I'm tired of having to find it every time I want to make it so I figure I should put it here. I found the recipe here.
We've also made the same recipe but with limes instead of lemons, and it was a fun and delicious change as well.
Ingredients
1 pie crust, baked and cooled
2/3 C sugar
3 TB cornstarch
1 C milk
yolks from 3 large eggs
1 tsp lemon zest
1/4 C fresh lemon juice
1/4 C butter
1 C sour cream
1 C cream, whipped (for the topping)
Directions
Mix sugar and cornstarch in medium pan. Whisk in milk until smooth, then add the yolks, lemon zest, and lemon juice and stir until well blended.
Add butter and whisk constantly over medium-high heat until just boiling (about 5 min). Remove from heat and stir one minute longer.
Stir in sour cream until well blended and pour into a cooled pie shell. Cover loosely and refrigerate until set (or up to two days). Shortly before serving, garnish with whipped cream/topping.
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