Monday, June 14, 2010

Lemon Cream Pie

Lemon Cream Pie

1 cup sugar
3 Tbsp. cornstarch

1/4 cup melted butter
1 Tbsp. lemon rind
1 cup milk
1/4 cup fresh lemon juice
3 egg yolks slightly beaten

Cook over low heat until thick, stirring constantly. Cool.

Stir in 1 cup sour cream and spoon into a baked, cooled pie crust. Cover the top with whipped cream or cool whip. Chill till ready to serve.

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