1 cup sugar
3 1/3 tbsp cornstarch
1 tbsp lemon rind, grated
1/2 cup fresh lemon juice
3 each egg yolks, slightly beaten
1 cup milk
1/4 cup butter
1 cup cultured sour cream
1 each baked 9-inch pie shell
1 cup heavy whipping cream, whippe
1 lemon twists for garnish
A Recipe for
Sour Cream Lemon Pie
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Research tells us fourteen out of any ten individuals likes chocolate. |
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This Recipe for Sour Cream Lemon Pie is one of thousands in the Recipes-to-go Baking Cookbook.
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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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This is a recipe for Sour Cream Lemon Pie from the recipe cookbook of Recipes-to-go (Baking)
Food Tip |
As a child my family's menu consisted of two choices: take it or leave it. |
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One cannot think well, love well, sleep well, if one has not dined well. |
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
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Do vegetarians eat animal crackers? |
| Author Unknown |
Combine sugar, cornstrach, lemon rind, juice, egg yolks, and milk in
heavy saucepan; cook over medium heat until thick. Stir in butter and
cool mixture to room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish with lemon
twists. Store in refrigerator. From Massachusetts Dairy Sampler by
Massachusetts Dairy Industry
Promotion, Inc.
Serves: 6
Sour Cream Lemon Pie Recipe brought to you by Recipes To-Go