A smooth lemon custard is cooked up until thick and bubbly, and butter, lemon rind and sour cream are stirred in. The sweet tart filling is then spooned into a pre-baked crust and chilled.
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie crust, baked
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 cup milk
- 1/4 cup lemon juice
- 3 egg yolks, beaten
- 1/4 cup butter
- 1 tablespoon lemon zest
- 1 cup sour cream
PREPARATION:
In a medium saucepan, combine sugar and cornstarch. Stir in milk, lemon juice, and egg yolks. Cook over medium heat until thick, stirring constantly. Remove from heat, and stir in butter or margarine and lemon peel. Cool slightly. Fold in sour cream. Spread filling in crust. Refrigerate for 2 hours until set. Store in the refrigerator.