Lemon Cream Filling
1 cup sugar
3 ½ tablespoons cornstarch
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
3 egg yolks slightly beaten
1 cup whole milk
¼ cup frozen butter
1 cup sour cream
Combine sugar, cornstarch, lemon zest, lemon juice, egg yolks and milk in sauce pan, and cook over med heat until thick. Stir in the frozen butter and cool to room temp. Stir in the 1 cup of sour cream and Pour into pie cooked shell.
Whipped Cream and White Chocolate Topping:
1 cup whipping cream
2 tablespoons powdered sugar
Shaved White Chocolate Curls
Right before you are ready to serve your pie, place the whipping cream and powdered sugar in a large bowl (or stand mixer) and beat with an electric mixer until stiff peaks form and you have whipped cream. Dollop the cream on top of the pie. Shave the white chocolate to garnish top…I used a cheese slicer. Serve and enjoy!
Found this on my memory page today from 10 years ago! The recipe is from Welcome Home Blog and it is delicious. Since it is still very hot and cold desserts still sound so good, this one will be on our table tonight. Seems weird making pumpkin decor for the porch and coming in to enjoy a cold slice of lemon pie but….we do live in Texas and stranger things do happen. Randy is on his second piece and he says this,”it taste pretty much like lemon meringue but creamier and I like the whipped cream topping! Makes it so refreshing”. So there you have heard it straight from a not so famous food critic!
Chocolate Castles 