Ingredients Jump to Instructions ↓

  1. 1 c sugar (i use splenda) 1/4 c cornstarch 1 c milk 3 egg yolks, beaten 1/4 c butter / margarine 1 T grated lemon peel 1/3 c lemon juice 1 c sour cream 1 pastry shell, baked (9") whipped

Instructions Jump to Ingredients ↑

  1. In saucepan, combine sugar and cornstarch. Slowly add milk. Cook and stir till thickened. Reduce the heat and cook another 2 minutes. Remove from the heat and stir in a little of the hot liquid into the yolks and then return it all to the pan. Bring to a gentle boil, stirring constantly and cook another 2 minutes. The mixture will be very thick. Remove from heat and stir i butter and lemon peel. Gentle stir in lemon juice. Let cool completely, covered. Fold in sour cream, pour into pie shell. Refrigerate at least 2 hrs before cutting. You can garnish with whipped topping.


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