Shelly's Recipe

SOUR CREAM LEMON PIE

Category: Pies - Cream and Custard

1 cup sugar
3 1/2 tbsp cornstarch
1 tbsp grated lemon zest
1/2 cup fresh lemon juice
1 cup milk
3 large egg yolks, slightly beaten
4 tbsp butter
1 cup sour cream
1 9-inch pie shell, baked
1 cup whipping cream, whipped
Lemon twists for garnish (optional)

In a 2 quart saucepan, combine sugar, cornstarch, lemon zest, lemon juice and milk. Beat in egg yolks. Cook over medium heat, stirring constantly, for 3 to 5 minutes or until mixture comes to a full boil and thickens. Remove from heat; stir in butter. Cover and refrigerate for 2 to 3 hours or until completely cooled, mixing occasionally.

Stir in sour cream. Spoon lemon filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.