↞ recipe box start page
Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Graham cracker crust
11/4 cups graham cracker crumbs
1/4 cup sugar
4 tbsp butter, melted
Cream cheese layer
12 oz cream cheese
1/3 cup sugar
1/3 cup sour cream
1/4 tsp salt
1/2 tsp Knox gelatin
1 tbsp water
1 tsp vanilla
Lemon topping
11/2 cups water
1 cup sugar
1/2 cup fresh lemon juice
5 tbsp cornstarch
1/4 tsp salt
1 tbsp grated lemon peel
4 egg yolks, beaten
2 tbsp butter
1 tsp vanilla
For the crust: Mix all crust ingredients together and press into a 9-inch greased pie pan. Bake at 375 for 6 to 8 minutes. Remove from oven and cool.
For the cream cheese layer: Combine cream cheese, sugar, sour cream and salt in a medium-size saucepan and cook over very low heat stirring constantly until mixture starts to boil lightly.
Mix gelatin with water and dissolve. When dissolved, add to cream cheese mixture along with vanilla and stir well. Cook until mixture reaches a light boil, and cook for 2 more minutes.
Remove from heat and cool. When it is lukewarm, layer cream cheese mixture onto crust and refrigerate until cooled.
For lemon topping: Place water, sugar, lemon juice, cornstarch, salt and lemon peel in a saucepan and whisk until mixture comes to a boil at medium heat. Cook for 2 minutes until thick.
Pour half of the hot mixture into beaten egg slowly, and stir constantly. When the egg mixture is completely blended, pour into the hot pudding, stir and cook until the pudding reaches boiling stage. Stir and let boil slowly for about 5 minutes. Remove from heat.
Add butter and vanilla and stir. Set aside until cool. When lemon mixture reaches room temperature, gently smooth it over the cream cheese mixture and chill for several hours before serving. Garnish with whipped cream, if desired.
view more member recipes
SOUR CREAM LEMON PIE
view my recipes
print
save
Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Graham cracker crust
11/4 cups graham cracker crumbs
1/4 cup sugar
4 tbsp butter, melted
Cream cheese layer
12 oz cream cheese
1/3 cup sugar
1/3 cup sour cream
1/4 tsp salt
1/2 tsp Knox gelatin
1 tbsp water
1 tsp vanilla
Lemon topping
11/2 cups water
1 cup sugar
1/2 cup fresh lemon juice
5 tbsp cornstarch
1/4 tsp salt
1 tbsp grated lemon peel
4 egg yolks, beaten
2 tbsp butter
1 tsp vanilla
For the crust: Mix all crust ingredients together and press into a 9-inch greased pie pan. Bake at 375 for 6 to 8 minutes. Remove from oven and cool.
For the cream cheese layer: Combine cream cheese, sugar, sour cream and salt in a medium-size saucepan and cook over very low heat stirring constantly until mixture starts to boil lightly.
Mix gelatin with water and dissolve. When dissolved, add to cream cheese mixture along with vanilla and stir well. Cook until mixture reaches a light boil, and cook for 2 more minutes.
Remove from heat and cool. When it is lukewarm, layer cream cheese mixture onto crust and refrigerate until cooled.
For lemon topping: Place water, sugar, lemon juice, cornstarch, salt and lemon peel in a saucepan and whisk until mixture comes to a boil at medium heat. Cook for 2 minutes until thick.
Pour half of the hot mixture into beaten egg slowly, and stir constantly. When the egg mixture is completely blended, pour into the hot pudding, stir and cook until the pudding reaches boiling stage. Stir and let boil slowly for about 5 minutes. Remove from heat.
Add butter and vanilla and stir. Set aside until cool. When lemon mixture reaches room temperature, gently smooth it over the cream cheese mixture and chill for several hours before serving. Garnish with whipped cream, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Lemon Sour Cream Pound Cake With Lemon Syrup
by rb2of9a
Recipe at a glance: Ready in: 2-5 hrs Serves/makes: 12 Recipe id: 107735cook Method: oven, stovetop ingredients Cake: 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teas
by rb2of9a
Recipe at a glance: Ready in: 2-5 hrs Serves/makes: 12 Recipe id: 107735cook Method: oven, stovetop ingredients Cake: 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teas
Lemon Sour Cream Pound Cake With Lemon Glaze
by sgre52160
1 yellow cake mix 1 (2.9 oz) pkg lemon pudding (not instant) 8 oz sour cream 1/3 cup oil 4 eggs Glaze 1 cup powdered sugar 1/4 cup lemon juice Lemon zest, optional 2 tbsp melted butter 1 t
by sgre52160
1 yellow cake mix 1 (2.9 oz) pkg lemon pudding (not instant) 8 oz sour cream 1/3 cup oil 4 eggs Glaze 1 cup powdered sugar 1/4 cup lemon juice Lemon zest, optional 2 tbsp melted butter 1 t
Tarts - Cream - Lemon Sour Cream
by KitchenMagician
Makes 30 tarts. 2 c. sugar 1/2 c. cornstarch 2 T. grated lemon peel 1 c. lemon juice 3 eggs, lightly beaten 2 c. milk 1/2 c. butter, cubed 2 c. sour cream 30 2 1/2-inch sweet pastry tarts
by KitchenMagician
Makes 30 tarts. 2 c. sugar 1/2 c. cornstarch 2 T. grated lemon peel 1 c. lemon juice 3 eggs, lightly beaten 2 c. milk 1/2 c. butter, cubed 2 c. sour cream 30 2 1/2-inch sweet pastry tarts
Lemon Sour Cream Pie
by sgre52160
1 cup sugar (can add in more while cooking the filling) 3 1/2 tbsp cornstarch 1 1/2 tbsp lemon zest 1/2 cup fresh lemon juice 3 egg yolks, slightly beaten 3/4 cup half and half 1/4 cup heavy whi
by sgre52160
1 cup sugar (can add in more while cooking the filling) 3 1/2 tbsp cornstarch 1 1/2 tbsp lemon zest 1/2 cup fresh lemon juice 3 egg yolks, slightly beaten 3/4 cup half and half 1/4 cup heavy whi
Sour Cream Lemon Pie
by sgre52160
1 cup sugar 3 1/2 tbsp cornstarch 1 tbsp grated lemon zest 1/2 cup fresh lemon juice 1 cup milk 3 large egg yolks, slightly beaten 4 tbsp butter 1 cup sour cream 1 9-inch pie shell, baked
by sgre52160
1 cup sugar 3 1/2 tbsp cornstarch 1 tbsp grated lemon zest 1/2 cup fresh lemon juice 1 cup milk 3 large egg yolks, slightly beaten 4 tbsp butter 1 cup sour cream 1 9-inch pie shell, baked
view more member recipes