Title: Sour Cream-Lemon Pie
Categories: Pie
Yield: 1 Servings
| 1 | c | Sugar |
| 3 1/2 | tb | Cornstarch |
| 1 | tb | Lemon rind, grated |
| 1/2 | c | Fresh lemon juice |
| 3 | | Egg yolks, slightly beaten |
| 1 | c | Milk |
| 1/4 | c | Butter |
| 1 | c | Cultured sour cream |
| 1 | | Baked 9-in pie shell |
| 1 | c | Heavy whipping cream, |
| | | Whipped |
| | | Lemon twists for garnish |
Sour Cream-Lemon Pie Combine sugar, cornstarch, 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.