Here is a Sour Cream Lemon Pie recipe for Kathy.

Sour Cream Lemon Pie #2
*This is NOT your low fat dessert!

6 ozs corn starch
2 small lemons, grate yellow part ONLY
3 ozs lemon juice from the 2 lemons
1 1/2 cups sugar
1 1/2 cups milk
4 or 5 egg yolks
6 Tbsps butter
1/2 cup sour cream
6 Tbsps granulated sugar
1 tsp vanilla

1/2 pint whipping cream, whipped, to serve with pie

Combine cornstarch to the 1/2 cup milk and set aside.

Using a double boiler:
Combine egg yolks to remaining milk, add the sugar, lemon juice and grated lemon. Cook over medium high heat and when mixture is very hot, add butter.

When butter has melted stir in the milk and cornstarch mixture. Stir constantly until mixture is thick and bubbly. Remove from heat and fold in the sour cream. Pour into baked pie shell and refrigerate until cool.

Whip the cream with the sugar and vanilla and serve with the pie slices.
Duffy


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