
This pie is not only delicious, especially for those that love lemon desserts, but only 4 ingredients. I made this for our Easter dessert. If you love lemon anything, give this easy pie a try.
4 INGREDIENT SOUR CREAM LEMON CURD PIE
1 Frozen pastry pie shell (I use Marie Callender) baked according to directions for a cream pie
1 ½ cups sour cream ( Use regular not lite sour cream)
1 (11-12) ounce jar of good quality jarred lemon curd (put the jar in a bowl of hot water to warm and loosen it a bit and make it a little thinner so it’s easier to mix with the sour cream. (OR if you're into making your own lemon curd use real lemons, do not use that reconstituted garbage stuff. You'll need 1/1/2 cups of lemon curd)
Fresh whipped cream for topping the pie
Lemon Zest for top of the whipped cream (optional)
Bake the frozen pie shell according to the directions for cream pie fillings ( I used the Marie Callender brand because it’s a little deeper dish and holds all the filling. (Directions on the frozen pie shell were to let it sit out for 10 minutes, then liberally use a fork to poke it liberally on the base and sides of the shell. Then baked for 12 minutes in a preheated 400 degree oven. Take out and let cool completely before filling.)
In the meantime, in a large bowl mix the sour cream and the lemon curd together, thoroughly. Pour into the cooled, baked pie shell and refrigerate overnight so it sets up. Top with fresh whipped cream and lemon zest before serving.
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