Sour Cream Lemon Pie

  • on April 21, 2007
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Ingrients & Directions

1 c Sugar
3 1/3 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 ea Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 ea BAKED 9-inch pie shell
1 c Heavy whipping cream, whippe
1 x Lemon twists for garnish

Combine sugar, cornstrach, lemon rind, juice, egg yolks, and milk in
heavy saucepan; cook over medium heat until thick. Stir in butter and
cool mixture to room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish with lemon
twists. Store in refrigerator. From Massachusetts Dairy Sampler by
Massachusetts Dairy Industry
Promotion, Inc.

6 Servings

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