Lemon Sour Cream Pie
1 C Sugar
3 Tbsp plus 1-1/2 tsp cornstarch
1 Tbsp grated lemon peel
1/2 Cup lemon juice
3 egg yolks, lightly beaten
1 Cup milk
1/4 Cup butter, cubed
1 Cup (8 ounces) sour cream
1 pastry shell (9 inches--NOT deep-dish), baked or graham cracker crust
1 Cup heavy whipping cream, whipped
* Lemon twists for garnish
Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy
saucepan; cook over medium heat until thickened. Stir in butter and cool
mixture to room temperature.
Stir in sour cream and pour filling into pie shell.
Spread with whipped cream and garnish with lemon
twists.
Store in refrigerator. Yield: 8 servings
Try this AMAZING & easy pie crust: https://scratchonly.blogspot.com/2013/02/never-fail-pie-crust.html
