Zesty Lemon Cream Delight
This luscious Zesty Lemon Cream Delight is the perfect balance of tangy and sweet, creating an irresistible treat for lemon lovers! Inspired by a classic recipe from the renowned Sherwood Inn in Skaneateles, New York, this pie features a silky lemon filling made from fresh lemon juice and zest, egg yolks, and a delightful blend of creaminess provided by sour cream and butter. The pie is set in a perfectly baked shell, making it a fantastic option for summer gatherings, holiday celebrations, or simply satisfying your lemon cravings. Serve chilled for the ultimate refreshing dessert experience.
8
Servings
437.5
Calories
9
Ingredients
Ingredients
sugar
1 1/2 cups (granulated)
cornstarch
1/2 cup (ensure no lumps)
half-and-half
2 cups (liquid)
butter
1/2 cup (unsalted, cut into small pieces)
fresh lemon juice
1/2 cup (freshly squeezed)
lemon
1 (zest only)
egg yolks
6 (large, separated from whites)
sour cream
1 1/2 cups (room temperature)
baked pie shell
1 (preferably homemade or store-bought)
Instructions
1
In a medium saucepan, combine the sugar, cornstarch, half-and-half, butter, freshly squeezed lemon juice, lemon zest, and egg yolks. Whisk together until well combined.
2
Place the saucepan over medium heat and stir continuously until the mixture thickens and begins to boil. Once boiling, continue to stir for an additional 1-2 minutes.
3
Remove the saucepan from heat and allow the mixture to cool slightly before stirring in the sour cream until fully incorporated and smooth.
4
Carefully pour the lemon filling into the baked pie shell, spreading it evenly.
5
Cover the pie with plastic wrap and let it cool at room temperature for about 1 hour, then refrigerate until fully set, for at least 4 hours or overnight for best results.
6
Before serving, garnish with additional lemon zest or whipped cream if desired.
Nutrition Information
25g
Fat
52.5g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Lemon Cream Delight?
Zesty Lemon Cream Delight is a luscious dessert pie that balances tangy and sweet flavors with a silky lemon filling and a creamy texture.
What is the origin of this recipe?
This recipe is inspired by a classic dessert from the renowned Sherwood Inn located in Skaneateles, New York.
How many servings does this recipe yield?
This recipe produces 8 servings.
What are the nutritional facts for one serving?
Each serving contains 437.5 calories, 25g of fat, 52.5g of carbohydrates, and 7.5g of protein.
What type of lemon juice should I use?
The recipe calls for 1/2 cup of freshly squeezed lemon juice for the best flavor.
How much sugar is needed for the filling?
You will need 1 1/2 cups of granulated sugar.
Do I need to use the whole egg?
No, the recipe specifically requires 6 large egg yolks separated from the whites.
What is the role of cornstarch in this pie?
Cornstarch acts as a thickening agent for the lemon filling to ensure it sets properly.
Should the sour cream be cold when added?
The sour cream should be at room temperature to ensure it incorporates smoothly into the filling.
What type of dairy provides the creaminess in the base?
The recipe uses 2 cups of liquid half-and-half to create a creamy filling.
Is the pie shell baked with the filling?
No, you should use a pre-baked pie shell, which can be either homemade or store-bought.
How long does the mixture need to boil?
Once the mixture begins to boil, continue to stir and cook it for an additional 1 to 2 minutes.
What kind of butter is recommended?
The recipe suggests 1/2 cup of unsalted butter, cut into small pieces.
When should I add the sour cream to the mixture?
Add the sour cream after removing the saucepan from the heat and allowing the mixture to cool slightly.
How long does the pie need to cool at room temperature?
The pie should cool at room temperature for approximately 1 hour before being placed in the refrigerator.
How long should the pie be refrigerated before serving?
It should be refrigerated for at least 4 hours, though overnight is recommended for the best results.
How can I garnish the Zesty Lemon Cream Delight?
You can garnish the pie with additional lemon zest or whipped cream if desired.
Is this pie served warm or cold?
For the ultimate refreshing experience, this pie should be served chilled.
What is the consistency of the filling?
The filling is silky and creamy, thanks to the combination of egg yolks, butter, and sour cream.
Can I use bottled lemon juice?
While fresh is preferred for the 'zesty' profile, bottled juice can be used in a pinch, though the flavor may vary.
How much lemon zest is required?
You will need the zest from one whole lemon.
Is this a good dessert for summer?
Yes, its refreshing citrus flavor and chilled serving temperature make it a fantastic option for summer gatherings.
What category does this recipe fall under?
This recipe is categorized as a Dessert Pie.
Should I cover the pie while it cools?
Yes, cover the pie with plastic wrap after it has been poured into the shell and before refrigerating.
How do I prevent lumps in the filling?
Whisk the ingredients well before heating and stir continuously while cooking over medium heat.
How many ingredients are in this recipe?
There are 9 primary ingredients required for this recipe.
Is there any fiber in this dessert?
The nutritional data indicates that there is no significant fiber content in this recipe.
What is the serving size?
The serving size is one slice, assuming the pie is cut into 8 equal portions.
What is the main flavor profile?
The flavor profile is a balance of tangy citrus and sweet cream.
Can I use a store-bought crust?
Yes, a store-bought pre-baked pie shell works perfectly for this recipe.