Our Thai mango salad is a favorite choice at any barbeque since it goes particularly well with grilled meats and seafood and features a harmonious medley of fresh vegetables. It also makes a terrific accompaniment to Thai main dishes. Or, all you need to do is add some protein and you have a delicious light meal.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 cup white sugar
- 6 tablespoons cornstarch
- 1 cup milk
- 6 large egg yolks, lightly beaten
- ¼ cup salted butter
- 2 tablespoons grated lemon zest
- ½ cup fresh lemon juice
- 1 cup heavy whipping cream
- ½ cup sour cream
- 1 (9 inch) baked pie shell
Instructions
- Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Nutrition Facts
| Calories | 482 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 218 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 16 g |
| Sodium | 201 mg |
| Sugars | 27 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Made exactly as specified and it was really good – impressive!! It will be a go-to recipe in the future for sure.
I am not sure why I chose this pie to make. Usually I choose something that has more reviews. Anyway, I am glad I chose it. So delicious. I followed the filling exactly as recipe calls for (except for I added a bit of powdered sugar in the whipped cream before folding in). I made a simple (deep dish 9″ )crisco crust (cooked and cooled before putting filling in) and topped with stabilized, sweetened, hand beaten whipped cream. Omg! So, so, so good. This pie reminds me of an old fashioned lemon cream pie, just as it should be. Do yourself a favor and don’t use a store bought pie shell, it will take away from the yumminess this lemon filling offers. I think it may be better than my lemon meringue pie. Each day I eat it, I love it more and more. Thank you so much for this recipe!
This was amazing! I made a shortbread crust with crushed shortbread cookies and butter. Perfect recipe as is.