A refreshing and creamy lemon pie with a delightful tangy flavor, perfect for any occasion.
In a saucepan, combine the cornstarch, sugar, and zest from the lemons.
Using fresh lemon zest enhances the citrus flavor significantly.
Add the lemon juice, egg yolks, and milk to the saucepan, whisking until smooth.
Whisk continuously to prevent lumps from forming.
Cook the mixture over medium heat, stirring constantly, until it thickens.
Keep stirring to avoid scorching the mixture at the bottom of the pan.
Remove from heat and stir in the butter until melted and smooth.
Adding butter off the heat ensures a smooth and glossy filling.
Allow the mixture to cool to room temperature, then fold in the sour cream.
Folding in sour cream adds a creamy texture and tangy flavor.
Pour the filling into the pre-baked pie crust and smooth the top.
Ensure the crust is completely cooled before adding the filling.
Whip the heavy cream with powdered sugar until soft peaks form, then spread over the pie.
Chill the bowl and whisk before whipping cream for better results.
Refrigerate the pie for at least 2 hours before serving.
Chilling allows the filling to set properly for clean slices.
Serve chilled and enjoy your creamy lemon delight pie.
Garnish with lemon slices or zest for an elegant presentation.
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