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 shell

Filling
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 cream

Directions
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

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