Lemon Sour Cream Pie
Creamy and delicious! The addition of sour cream adds nice flavor to this tart lemon pie.
Lemon Sour Cream Pie
Crust
1 (9-inch) baked pie shellFilling
1 cup sugar
4 tablespoons cornstarch
1-1/4 cups milk or half-n-half
3 eggs, lightly beaten
4 tablespoons margarine or butter
2 teaspoons grated lemon peel
2/3 cup fresh lemon juice
1 cup sour creamDirections
In medium saucepan, combine sugar and cornstarch; mix well. Gradually stir in milk until smooth. Cook over medium heat until mixture boils, stirring constantly. Reduce heat; cook 2 minutes stirring constantly. Remove from heat. Stir about 1/4 cup of hot mixture into beaten eggs; blend well. Add egg mixture to mixture in saucepan. Cook over low heat until mixture boils, stirring constantly. Cook 2 minutes, stirring constantly. Remove from heat. Stir in margarine, lemon peel and lemon juice. Cool in refrigerator. Stir sour cream into cooled lemon mixture; pour mixture in baked pie shell. Garnish with whipped cream and lemon curls if desired. 8 servings.Similar Recipe: Lemon Truffle Pie
Filed under: Desserts, Pies | Tagged: bake, cook, dessert, Easter, lemon, lemon cream, lemon sour cream, pie, recipe, recipes, sour cream, Spring, tart
