Country Lemon Cream Pie
Print This Recipe
INGREDIENTS One 9-inch baked pie shell
FILLING
1 cup sugar
1/4 cup cornstarch
1-1/2 cups milk
Pinch of salt
3 egg yolks, slightly beaten
1/4 cup butter
1/4 cup lemon juice
2 teaspoons grated lemon peel
1/2 cup dairy sour creamSweetened whipped cream
In 2-quart saucepan combine sugar, cornstarch, milk and salt. Cook over medium heat, stirring constantly, until mixture comes to a full boil, 10 to 12 minutes. Reduce heat to low. Continue cooking, stirring constantly, 2 minutes. Remove from heat.
In a small bowl gradually stir 1 cup of hot mixture into egg yolks. Return mixture to saucepan. Cook over medium heat, stirring constantly, 2 minutes. Remove from heat; stir in butter, lemon juice and lemon peel until butter is melted. Stir in sour cream; pour into baked pie shell. Refrigerate at least 2 hours or until firm.
Just before serving, garnish with sweetened whipped cream.