A luscious and tangy lemon pie with a creamy texture, perfect for any occasion.
In a saucepan, combine the sugar, cornstarch, lemon zest, lemon juice, and milk.
Whisk continuously to prevent lumps from forming.
Cook over medium heat, stirring constantly, until the mixture thickens.
The mixture is ready when it coats the back of a spoon.
Remove from heat and stir in the butter until melted.
Adding butter off the heat ensures a smooth texture.
Allow the mixture to cool to room temperature, then fold in the sour cream.
Folding gently prevents the mixture from deflating.
Pour the filling into a pre-baked pie shell and refrigerate until set.
Chilling allows the filling to firm up properly.
Whip the heavy cream with powdered sugar until soft peaks form.
Chill the bowl and whisk for better results.
Spread the whipped cream over the pie and garnish with lemon zest.
Add the whipped cream just before serving for freshness.
Serve chilled and enjoy your creamy lemon delight pie.
Slice with a sharp knife for clean cuts.
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