Sour Cream Lemon Pie
2/3 cup granulated sugar
3 tablespoons cornstarch
1 cup milk
Yolks from 3 large eggs
1 teaspoon finely grated fresh lemon peel
1/4 cup lemon juice
1/2 stick (1/4 cup) butter or margarine
(not spread), cut in small pieces
1 cup sour cream
One 9-inch pie shell, baked and cooled
Whipped cream or whipped topping
Mix sugar and cornstarch in a medium-size saucepan. Whisk in milk until smooth, then yolks until blended. Stir in lemon peel and juice.
Add butter and whisk constantly over medium heat 5-7 minutes, just until boiling. Remove from heat and stir 1 minute longer. Cover surface with plastic wrap to keep a skin from forming. Cool to room temperature.
Stir in sour cream until well blended. Pour into pie shell. Cover loosely and refrigerate at least 6 hours until set, or up to 2 days.
Shortly before serving, garnish with whipped cream/topping.
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