Lemon Cream Pie

Step 1

Pie filling: In a small saucepan, whisk together the sugar and cornstarch, then stir in the milk. Cook over medium heat, whisking until smooth. Continue to cook and stir until the mixture has thickened and is bubbly, this typically takes about 10 minutes.

Step 2

Reduce the heat to low; cook and stir for 2 more minutes, then remove from the heat.

Step 3

In a separate bowl, combine the egg yolks with a small amount of the hot filling and stir for 1 minute. Repeat with more hot filling, stir gently for another 2 minutes.

Step 4

Pour all the egg mixture into the saucepan and bring the mixture to a gentle boil. Cook and stir for another 2 minutes. Remove the pan from the heat, stir in the butter, lemon zest & lemon juice. Cool to room temperature, about 30 minutes.

Step 5

Whipped cream: In a large (chilled) metal bowl, using an electric mixer, beat the heavy cream until soft peaks form, about 5-7 minutes. Add in the powdered sugar, extracts and sour cream.

Step 6

Transfer half the whipped cream to a piping bag, putting a bag over the tip and clipping the bag closed. Store this in the fridge until you're ready to serve pie.

Step 7

Assemble & chill: Stir the remaining half of the whipped cream into the bowl of lemon filling. Transfer the lemon mixture into the prepared pie shell. Place the pie in the refrigerator to chill for at least 2 hours before serving. Then top with rosettes of fresh whipped cream, garnish with thin slices of fresh lemon. Slice & enjoy!