Sour Cream-Lemon Pie

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

Directions Roll dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Flute edge and trim 1/2 in. beyond plate rim. Chill 30 minutes. Preheat oven to 425°.

Wrap crust in double-thick foil. Use pie weights, dried beans, or uncooked rice. Bake on a lower rack until border is golden brown, 20–25 minutes. Remove foil and weights; bake 3-6 minutes longer until bottom is golden brown. Wire-rack cool.

In a large heavy saucepan, mix sugar and cornstarch. Smoothly mix milk and lemon juice. Heat and whisk over medium-high until thickened and bubbling. Continue cooking and stirring on low for 2 minutes. Stop cooking.

Whisk egg yolks in a small bowl with a little heated mixture, then return to the pan and whisk frequently. Cook and stir 2 minutes at a low boil. Stop cooking. Put butter and lemon zest in. Chill without stirring.

Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.