Lemon curd with sour cream swirled in. The perfect balance of tart and sweet, all on a buttery, flaky crust. The best way to celebrate one of the very best of people!
My best friend's birthday was a couple of weeks ago. She is pretty incredible. She is kind, generous, wise, and patient. She has taught me a lot about trust, and healthy relationships. The way she sees me has changed the way that I see myself. She has impacted in so may ways I cannot even begin to count. She is funny, smart, and has the best heart. She has filled my life with so much light and joy. I love being around someone who makes my heart happy every time I see her.
When I asked her what she wanted for her birthday, she said she wanted a lemon sour cream pie. I have never had a sour cream lemon pie. I grew up with a mom who made pies a fair amount, and a dad who loves lemon flavored things. I would definitely say that lemon meringue pie was a part of my childhood. But I never had a sour cream lemon pie.
I did some goggling and discovered that it really is just a lemon curd with sour cream folded in. As much as I love lemon meringue pie, it is nice to have something a little different. The sour cream makes for a slightly different twist. It makes it slightly more sour, but the brightness of the lemon offsets it. It really is delicious.
I used the America's Test Kitchen foolproof all-butter pie crust recipe. I think the buttery crust really adds to this pie. It takes a little more time than my usual crust, but it really makes it delicious.
Crust
10 tablespoons cold unsalted butter
1¼ cup flour
1 tablespoon sugar
½ teaspoon salt
¼ cup ice water
Grate 2 tablespoons butter into a bowl and place in freezer. Cube remaining 8 tablespoons butter.
In a food processor, pulse Pulse ¾ cup flour, sugar, and salt a couple of times. Add butter and process until completely incorporated and is sticking together. Break up dough into chunks and distribute evenly around the bowl of the processor. Add the remaining ½ cup flour and pulse until pea sized pieces. Transfer to another bowl. Add grated butter and toss together.
Add 2 tablespoons of water and toss to moisten everything. Add remaining water and continue to moisten everything. Press together with a rubber spatula. Form dough into a ball. Flatten into a disk and smooth out cracks on edges. Wrap in plastic wrap and refrigerate for at least two hours.
Remove dough from fridge and let sit about 10 minutes to soften. Roll out on a lightly floured counter. Place in pie pan. Refrigerate for 30 minutes.
Line the pie dough with foil and fill with pie weights or dried beans. Bake at 350 for about 20 minutes until edges set and begin to brown. Take out of the oven and remove foil and weights. Bake another 15 to 20 minutes. Remove from oven and cool completely.
Filling
1 cup sugar
3 1/2 tablespoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
3/4 cup sour cream
1 cup heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla
In a heavy saucepan. combine 1 cup sugar and cornstarch. Whisk milk and lemon juice in. Cook over medium heat until mixture thickens and begins to bubble. Reduce to low and cook while stirring another 2 minutes. Remove from heat.
Ladle a small amount of the warm lemon mixture into the egg yokes, stirring quickly, adding at least a half cup of the lemon mixture. Return it all back to the pan, whisking it in quickly. Bring to a boil. Continue to cook and stir another 2 minutes. Remove from heat and stir in the butter and lemon zest. Let cool.
In a mixing bowl combine remaining cream, sugar and vanilla. Beat together until soft peaks form. Scrape down the edges. Beat again to incorporate everything.
Fold the sour cream into the lemon curd. Pour into the cooled crust. Top with whipped cream and enjoy. Store in the refrigerator.
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