1 c Sugar 3 Egg yolks; slightly beaten
3 tb Cornstarch 1 c Sour cream
1 tb Lemon rind; grated 1 Pastry shell (9″); baked
1/4 c Butter (or marg.) Cream; whipped
1/4 c Lemon juice Lemon rind; grated (opt.)
1 c Milk
Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon
juice, milk, and egg yolks in a heavy saucepan. Cook over medium
heat unitl smooth and thickend, stirring constantly; cover and cool.
Fold sour cream into filling, and pour inot pastry shell; chill at
least 2 hours before serving. Top with whipped cream; garnish with
grated lemon rind, if desired.
SOURCE: Southern Living Magazine, April 1977.
Typos by Nancy Coleman.
Yields
1 pie (9″)