Ingredients

• Dough for single-crust pie
• 1 cup sugar
• 3 tablespoons plus 1-1/2 teaspoons cornstarch
• 1 cup whole milk
• 1/2 cup lemon juice
• 3 large egg yolks, lightly beaten
• 1/4 cup butter, cubed
• 1 tablespoon grated lemon zest
• 1 cup sour cream
• 1 cup heavy whipping cream, whipped

Instructions/Descriptions

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
• Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
• In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
• In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.
• Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.