Ingrients & Directions
1 c Sugar
2 tb Cornstarch
1/4 c Lemon juice
1/2 c Margarine
1 c Milk
3 Egg yolks
1 c Sour cream
1 Graham cracker crust
Cool Whip – Garnish
Combine the sugar and cornstarch, add the lemon juice, oleo, and milk Put
in pan over low heat. Beat 3 egg yolks in small bowl. Add a little hot
mixture from pan into the egg yolks, mix well and add all to pan. Cook
until thick, remove from heat, and add 1 cup sour cream and stir. Pour into
a graham cracker crust. Refrigerate overnight or several hours. Spread with
Cool Whip.
Yields
1 Servings