One of my sons never liked meringue so we came up with this great, creamy,lemon pie without the topping. Enjoy!


  • Lemon Filling:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 cup butter
  • 1 tablespoon grated lemon peel
  • 1/4 cup lemon juice
  • 1 cup milk
  • 3 egg yolks, slightly beaten
  • 1 cup dairy sour cream
  • 1 9in baked pastry shell:
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 3-4 tablespoons cold water


Pastry shell:
In mixing bowl combine flour and salt. Cut in shortening using a pastry blender. Mix until mixture resembles small peas. Sprinkle water over mixture, a tablespoon at a time while tossing and stirring lightly with fork. Add water until dough is just moist enough to hold together.Form into a ball, flatten to 1/2 inch thick on floured surface and roll into a circle 1 inch bigger than inverted 9 inch pie pan. Fold pastry in half, transfer to pie pan, unfold and fit loosely into pan, gently patting out any air pockets. Fold edges under and flute. Prick bottom and sides generously with fork. Bake at 450 for 8-10 minutes until light golden brown, cool.
Lemon Filling:
In a saucepan, combine sugar, cornstarch, lemon peel, butter, lemon juice, milk and egg yolks. Cook over medium heat, stirring constantly until thick. Cover and cool. Fold in sour cream; pour into baked pastry shell. Chill at least 2 hours before serving. Top with whipped cream.

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Submitted 6/13/05.
Source: self
Submitted By: Sheila Nelson
Lemon pie