Sunday, January 4, 2009

Creamy Lemon Pie

I love all things lemon, but this is one of my favorties.
1 cup sugar
6 tablespoons cornstarch
1 cup milk
6 egg yolks, lightly beaten
1/4 cup butter
2 tablespoons grated lemon peel
1/2 cup fresh lemon juice
1/2 sour cream
1 cup whipping cream, whipped
1 pie shell (9 inches), baked
In a saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat, stir in butter and lemon peel. Gently stir in juice. Cool to room temperature. Fold in sour cream and whipped cream. Pour into pie shell. Chill at least 1 hour before serving.

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