| |
| |
| 1 |
|
Pastry Shell |
|
| 1 cup |
|
Sugar |
|
| 3 Tbs |
|
Corn Starch |
|
| 1/4 cup |
|
Butter |
|
| 1/4 cup |
|
Lemon Juice |
|
| 1 Tbs |
|
Grated lemon peel |
|
| 3 |
|
Egg Yolks, stirred not beaten |
|
| 1 cup |
|
Milk |
|
| 1 cup |
|
Sour cream |
|
| 1/4 pint |
|
Whipping Cream, add Sugar and Vanilla |
|
|
|
| |
| 1 |
Combine sugar and corn starch in a sauce pan. Add butter, lemon juice, lemon peel and egg yolk. Stir in milk. Cook over medium heat, stirring constantly until thick. Cool. Fold in sour cream. |
| 2 |
Spoon into baked pastry shell. Chill at least 2 hours. Cover with whip cream. |
| A Must Double!! |
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| |
| Yield: 1 Pie |
| |
| Recipe Source |
|
Author: Cindy Hadley |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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