Lemon Sour-Cream Pie

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup sugar
  • 3 tablespoons cornstarch
  • ΒΌ cup butter
  • ΒΌ cup lemon juice
  • 3 egg yolks
  • Grated rind of 1 lemon
  • 1 cup milk
  • 1 cup sour cream
  • Baked Pie Pastry, 9 inches
  • Β½ cup heavy cream, whipped


  1. Combine the sugar and cornstarch in a saucepan. Add the butter, lemon juice, egg yolks, lemon rind and milk. Cook over medium heat, stirring constantly, until thickened and smooth. Chill.

  2. Fold the sour cream into the chilled mixture and spoon into the baked pie shell. Chill well. Serve topped with whipped cream.

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