Sour Cream Lemon Pie

1. 1

   Mix sugar, milk, egg yolks, lemon juice, cornstarch and lemon peel in a medium sized, non-stick saucepan.

2. 2

   Cook over medium heat (stirring constantly) until the mixture boils.

3. 3

   Boil for 1 minute.

4. 4

   Remove from heat.

5. 5

   Stir in butter until it melts.

6. 6

   Let the mixture cool for a few minutes.

7. 7

   Fold in sour cream.

8. 8

   Pour filling into a baked, deep-dish pie crust and refrigerate for several hours.

9. 9

   Serve with whipped cream (OR whipped cream, beaten with 1 cup powdered sugar, and 8 ounces cream cheese) and strips of candied lemon peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.