I really DISLIKE, I mean I STRONGLY DISLIKE Lemon pies….EXCEPT this one.


One it doesn’t have a meringue topping, but mostly, I think, its AMAZING because of the sour cream.  I’m thinking sour cream is like a wonder ingredient no matter what you put it in.  This and my chocolate/cinnamon sheet cake are my hubby’s favorite desserts.  So for our anniversary today I decided to go lemon.  This pie is so smooth and so lovely.  Someone gave me the recipe and it calls for Cool Whip on the top.  Now if you want to cover the lemon custard part with plastic wrap so the top doesn’t dry out you can top each piece with home made whipped topping. But I use Cool Whip….I know, not so great, BUT, that way the whole pie is frosted and whenever my hubby wants another piece it is complete and late night eating is at its best.  The original recipe was for an 8 inch pie and that was just never enough for my hubby.  So I increased the recipe and make it in a large 10 inch pie plate.

Oh yeah….lots of yummy for several days.

When I make my French Pie Crust I have used butter, Crisco and lard.  I don’t think we’ve come up with a favorite.  We are not true food snobs, but we do like a certain level of quality and this is a nice flaky type crust.


French Pie Crust

3 cups flour   1 tsp. salt    1 1/2 cup Crisco or butter or lard       1 egg

1 T. apple cider vinegar     5 T. ice water

Mix the flour and salt together and cut the Crisco into the flour mix until its kind of pebbly size clumps.  Add the beaten egg, vinegar and ice water.  Mix together but don’t over work it.  Its okay if some clumps are not mixed in.  I take about 2/3 of it and roll out on floured mat.  Flop it nicely into your pie pan and finish edges as you like. (This recipe will make 3 crusts for 8 inch pies.)  Poke with a fork so no bubbles rise during baking and bake at 450 for 12 minutes.  I have frozen the left over dough but sometimes, like today, I made a special small pie plate of the left over dough, smeared it with some butter and topped it with Trader Joe’s Sugar grinder blend…sugar, coffee beans and dark chocolate…YUM.

When the crust has baked and is totally cooled fill with the lemon custard.   I had to make this one time with out fresh lemons and it was not nearly as good as when you add fresh lemon juice AND the lemon rind…..please don’t leave out the rind.



The scrap of left over crust dough was so much better with the special grind on top instead of just butter and sugar and cinnamon like i grew up with.



Sour Cream Lemon Pie

 1 c. sugar  (1 ½ c.)   3 Tbl. (4 ½) corn starch

 ¼ c. (6 Tbl) butter   3 Tbl. (41/2)Lemon Rind

    ¼ c. (6Tbl) Lemon juice  1 c. (1 ½) milk 

  3 (4 ½) egg yolks    1 c. (1 ½) sour cream


Mix sugar and cornstarch in stove top pan…add butter, lemon rind, juice, milk and slightly beaten egg yolk.  Cook and stir over med. Heat to boil and thicken.  Remove from heat and add the sour cream.  Pour into COOLED, prebaked pie shell.  Chill the pie at this point with plastic wrap covering it to cool the custard before topping with the cool whip. Once chilled cover with cool whip and refrigerate until fully chilled and ready to serve…maybe a couple of hours.   It is not nearly as good with lemon extract…actually its kind of boring, it needs the fresh lemon juice and the lemon rind for sure.   Enjoy.  I’ve had several people who don’t like traditional lemon pies who love this one.

Smaller measures are for an 8 inch pie…(**) are for 10 inch

I finally gave up on getting the pictures to center…silly computer is freezing up.  I may have to send it to the Genius Bar at Apple so I’m not sure when I’ll be posting again.  Who knows, it may work next post.