Lemon Sour Cream Pie

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 4 Egg yolks, large

• Condiments

  • 1/3 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 tsp Lemon extract
  • 1/2 cup Swerve sweetener, powdered

• Bread & Baked Goods

  • 1 Recipe press-in pie crust, baked

• Dairy

  • 1/4 cup Butter
  • 1 cup Heavy cream
  • 1 cup Sour cream, full-fat

• Other

  • 1/4 tsp Xanthan

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 recipe press-in pie crust, baked
• 1 cup heavy cream
• 4 large egg yolks
• 1/3 cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 1/4 cup butter, chilled and cut into pieces
• 1 tsp lemon extract
• 1/4 tsp xanthan
• 1/2 to 3/4 cup powdered Swerve Sweetener
• 1 cup full fat sour cream

Directions

• In a large saucepan over medium heat, combine cream, egg yolks, lemon juice, and lemon zest. Cook, whisking frequently, until mixture thickens, about 5 to 8 minutes (but watch carefully, you do not want it to curdle).
• Remove from heat and add butter and lemon extract. Sprinkle with xanthan gum and whisk quickly to combine. Stir in sweetener to taste (I like mine rather tart).
• Whisk in sour cream until no lumps remain. Pour into pie shell and refrigerate for at least 4 hours to set - the longer, the better, so overnight is best if you can wait that long. (Its also awesome if you pop it in the freezer for an hour after being refrigerated).
• Top with lightly sweetened whipped cream.

Nutrition