Sour Cream Lemon Pie
1 c. sugar
3 1/2 T. cornstarch
3 egg yolks, beaten
1 T. grated lemon peel
1/2 c. fresh lemon juice
1 c. milk
1/4 c. butter
1 c. sour cream
1 baked pie shell
1/2 pint whipping cream, whipped
Mix sugar, cornstarch, egg yolks, lemon peel and juice, and milk in a heavy saucepan over medium heat, stirring constantly, until thick. Add butter and stir until butter is melted and blended. Let cool to room temperature and then blend in the sour cream. Spread in the pie shell and top with whipped cream. Store in refrigerator.
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