Friday, December 2, 2011
Sour Cream Lemon Pie
1 pie crust, baked and cooled or can make one homemade
2/3 c sugar
3 Tbsp cornstarch
1 c milk
yolks from 3 large eggs
1 tsp finely grated fresh lemon peel
1/4 c lemon juice
1/4 c (half stick) butter cut into small pieces
1 c sour cream
1.Mix sugar and cornstarch in a medium-sized saucepan. Whisk in milk until smooth, then yolks until blended. Stir in lemon peel and juice.
2.Add butter and whick constantly over medium heat 5 minutes, just until boiling. Remove from heat and stir 1 minute longer. Let cool to room temperature.15-20 min stirring every now and let to let the heat out.
3.Stir in sour cream until well blended. Pour into cooled pie shell. Cover loosely and refrigerate at least 6 hours umtil set, or up to 2 days.
4.Shortly before serving, garnish with whipped cream and lemon slices