Sour Cream Lemon Pie

• 2/3 Cup Sugar
• 3 Tablespoons Cornstarch
• 1 Cup Milk
• 3 Egg Yolks
• 1 Teaspoon Lemon Peel – Finely Grated
• 1/4 Cup Lemon Juice
• 1/4 Cup Butter – In Small Pieces
• 1 Cup Sour Cream
• 1 9 Inch Pie Shells – Cooked And Cooled

Directions

Mix sugar and cornstarch in a medium-sized pan. Whisk in milk until smooth. Add egg yolks until blended. Stir in lemon peel and juice. Add butter and whisk over medium heat for 5 to 7 minutes, or until just boiling. Remove from heat and stir for 1 minute longer. Cover with plastic wrap and cool to room temperature. Stir in sour cream until well blended. Pour into pie shell, cover loosely and refrigerate for 6 hours or until set.

Rate this Recipe:

 

Comments

There are not yet any comments for this recipe.

Add a Comment