Lizzie’s Lemon Sour Cream Pie

Makes one 9-inch pie

Serves 8 to 10


1 Four & Twenty Blackbirds Frozen All-Butter Crust, fully pre-baked (see instructions on back of package)

2½ cups sour cream

½ cup whole milk

1 cup granulated sugar

2 tablespoons plus 2 teaspoons cornstarch

½ teaspoon kosher salt

Zest of 2 lemons

¼ teaspoon orange zest (from about ¼ orange)

5 tablespoons fresh lemon juice (from about 3 lemons)

4 large egg yolks

4 tablespoons (½ stick) unsalted butter

1 cup heavy cream

2 tablespoons confectioners’ sugar

½ teaspoon vanilla extract

In a large heavy-bottomed saucepan, whisk together the sour cream, milk, granulated sugar, cornstarch, salt, zests, and lemon juice. Bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and continue to simmer for 2 minutes longer, stirring constantly.

Whisk the yolks in a small bowl. Have ready a fine-mesh sieve positioned on the rim of a large bowl. Slowly whisk in about 1 cup of the hot lemon mixture to temper the yolks. Add the yolk mixture back to the saucepan, return the mixture to a boil, and cook for 1 minute, stirring constantly. Remove from the heat.

Pour the filling into the sieve and press through with a spatula. Be sure to get any filling clinging to the bottom of the sieve with the spatula. Allow the filling to cool for about 5 minutes, stirring occasionally to prevent a skin from forming.

Add the butter 1 tablespoon at a time, whisking until each one is incorporated before adding the next. Pour into the pre-baked pie shell and press a piece of plastic wrap directly on top of the filling. Refrigerate until firm, at least 3 hours.

Before serving, whip the heavy cream to soft peaks, add the confectioners’ sugar and vanilla extract, and continue whipping just until the cream holds stiff peaks. Remove the plastic wrap from the pie and spread the whipped cream over the filling. Refrigerate until serving.

The pie will keep refrigerated for up to 2 days.