Lemon Sour Cream Pie {Improv Cooking Challenge}

Lemon desserts.

I used to never be a fan of them. Then I got older and I became less of a picky child and more of an openminded adult, and I discovered that my taste buds have changed. I thank that magical lemon bar from BonBonerie that I tried a little while back. Oh, with its shortbread-like crust and its tart, creamy filling... I found a piece of heaven I had been missing for so long. Now I'm all about the lemon desserts. Always open to try one.

Now I was on a mission to change PJ's mind. He said he'd worn himself out on lemon desserts and thought he didn't like them anymore. Just like he thought he didn't like pumpkin until he tried this. I've got to let him try that lemon bar from BonBonerie. But until then, I wanted to make him  us {ok me!} this pie...

You see, this months Improv Cooking Challenge theme was lemons and sour cream. I searched high and low in my 'must-try recipes' word document (yes, I have a document saved with millions of recipes listed that I want to try), searched on pinterest, and finally discovered the perfect pick: this Lemon Sour Cream Tart. Oh snap, I was all over that.

I used a 9-inch graham cracker crust rather than an ordinary pie crust because I'll snatch up any opportunity to use a graham cracker crust. I chose to bake mine for a little bit according to the package directions, but you don't have to bake it at all if you don't want. Completely up to you.

Lemon Sour Cream Pie

slightly adapted from One Perfect Bite

• 1 (9-inch) graham cracker crust
• 1/4 cup cornstarch
• 1 cup sugar
• 4 tablespoons butter
• 1 cup sour cream
• 1 tablespoon finely grated lemon zest
• 1/2 cup lemon juice
• 3 egg yolks, beaten
• 1 cup milk
• 1 cup heavy cream, whipped

If you want to toast the graham cracker crust a bit, preheat oven to 350 degrees and bake according to directions on package. Cool to room temperature.

Combine sugar, cornstarch, lemon zest and juice, egg yolks, and milk in a heavy saucepan. Cook on medium heat until thick, stirring constantly. Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into tart shell.

Refrigerate for at least 4 hours. Top with dollops of whipped cream just before serving. Yield 8 to 10 servings.

Printable Recipe

I just realized I forgot to take a photo with the whipped topping. Oopsies. Oh well, look at Mary's... her slice is beautiful especially with that dollop of whipped topping! And the slice (ok, many slices) I had were so delicious even without it.

Loved this pie, and PJ even liked it when he had a slice, especially with that graham cracker crust. See, that's some good stuff. Can't wait to make some more lemony treats!

Be sure to check out other lemon and sour cream goodies from the Improv Cooking Challenge in the blog hop below:



Linking up here and here.


Peace, and bacon grease!