From: Amy Fuller
1 c. sugar
3 1/2 Tbsp corn starch
1 Tbsp grated lemon rind
1/2 c. fresh lemon juice
3 egg yolks, slightly beaten
1 c. milk
1/4 c. butter
1 c. sour cream
Combine sugar, corn starch, lemon rind, lemon juice, egg yolk, and milk in heavy saucepan or double boiler. Cook slowly over med heat til thick, stir in butter and let cool to room temp. When cool stir in sour cream, pour into a baked pie shell. Top with cool whip. Store in fridge.
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