Sour Cream Lemon Pie Recipe

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Sour Cream Lemon Pie Ingredients

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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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

This Recipe for Sour Cream Lemon Pie is one of thousands in the Recipes-to-go Baking Cookbook.

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Sour Cream Lemon Pie Recipe
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This is a recipe for Sour Cream Lemon Pie from the recipe cookbook of Recipes-to-go (Baking)

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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
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Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.
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Sour Cream Lemon Pie

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Gael Greene

Sour Cream Lemon Pie Directions

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

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Sour Cream Lemon Pie Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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