Lemon-Sour Cream Pie
Lemon-Sour Cream Pie is an moderately easy dinner. Made with 2/3 c. granulated sugar, 3 tbsp. cornstarch, 1 c. milk, 3 egg yolks (large eggs) and 1 tsp. finely grated lemon peel, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
Mix the sugar and cornstarch in saucepan.
Whisk in milk until smooth, then egg yolks until well blended.
Stir in lemon peel and juice.
Add butter.
Stir constantly over medium heat until thick; do not boil.
Remove from heat.
Cool to room temperature.
Stir in sour cream until well blended.
Pour into pie shell. Refrigerate at least 6 hours.
Top with whipped cream.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment