1 c. sugar
1/2 c. lemon juice
3 T. cornstarch + 1 1/2 T.
4 T. butter
1 t. grated lemon peel
3 large egg yolks, beaten
1 c. whole milk
1 c. sour cream
sweetened whipped cream
Mix sugar, cornstarch, butter, zest, juice, egg yolks, and milk together in a saucepan. Stir and cook until thick, about 5-10 minutes. Cool. Fold in sour cream and chill at least 12 hours.
Pour chilled filling into a pie shell and top with plenty of sweetened whipped cream. Garnish with sugared lemon slices, if desired.
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