1 c Sugar
3 1/3 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 BAKED 9-inch pie shell
1 c Heavy whipping cream, whippe
Lemon twists for garnish
Combine sugar, cornstrach, lemon rind, juice, egg yolks, and milk in heavy
saucepan; cook over medium heat until thick. Stir in butter and cool
mixture to room temperature. Stir in sour cream and pour filling into pie
shell. Cover with whipped cream and garnish with lemon twists. Store in
refrigerator. From Massachusetts Dairy Sampler by Massachusetts Dairy
Industry
Promotion, Inc.
From
Yields
6 Servings