Sour Cream Lemon Pie
(from kintyre’s recipe box)
“First you make a very creamy and rich egg custard. Then you stir in butter, fresh lemon juice, bits of lemon rind and sour cream. Pour this refreshing filling into a baked pie shell, chill the pie, and garnish it with sprigs of mint and thin slices of lemons.”
Prep time: 30 minutes
Cook time: 30 minutes
Serves 8 people
Categories: dessert
Ingredients
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 1/2 cup sour cream
- 3 egg yolks
- 1/4 cup butter
- 1 1/2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1 9 inch pie crust, baked
Directions
-
In a saucepan, combine sugar, flour, and salt. Gradually stir in milk.
-
Cook and stir on medium heat until thickened and bubbly.
-
Reduce heat, and cook and stir 2 more minutes.
-
Remove from heat.
-
Beat yolks slightly.
-
Gradually stir 1 cup of mix into yolks.
-
Return yolk mixture to saucepan, and bring to a gentle boil.
-
Cook and stir 2 more minutes.
-
Remove from heat, and stir in butter, peel and juice.
-
Fold in sour cream.
-
Pour filling into baked pie shell, and cool.
-
Top with whipped cream if desired.