Saturday, April 9, 2011

SOUR CREAM LEMON PIE

1 cup sugar
1/4 cup cornstarch
1 1/4 cups milk
3 egg yolks, slightly beaten
1 tsp grated lemon rind
1/3 cup lemon juice
1/4 cup butter
1 cup sour cream
1 graham cracker pie crust
whipped cream

In a 2-quart saucepan, stir together the sugar and cornstarch. Gradually stir the milk into the sugar mixture until smooth. Stir in the egg yolks, using a whisk, and add the grated lemon rind and lemon juice. Stir to combine well. Add the butter. Bring to a boil over medium heat while stirring constantly. Boil for 1 minute. Pour mixture into a large bowl and cover with plastic wrap. Refrigerate about 45 minutes until cool but not set. Fold in the sour cream; pour into the pie crust. Refrigerate for at least a couple of hours or until firm. Garnish with the whipped cream before serving.

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