Sour Cream Lemon Pie
a la Carol
1 c sugar
3 T cornstarch
1/4 c butter
1 c milk
1/2 c fresh lemon juice (if not fresh, use more)
1/2-3/4 t lemon zest
1/2 pint sour cream (fold in after cooing above)
Combine sugar, cornstarch, butter, milk, lemon juice and zest in a sauce pan. Whisk over medium heat until filling reaches "pudding" consistency. Remove from heat. Fold in sour cream.
Pour into baked pie shell ( you can buy one or make your own). Chill for 2 hours. Top entire pie with heavy, sweetened whipped cream (not whipped topping, you actually have to whip the cream!) Enjoy!
a la Carol
1 c sugar
3 T cornstarch
1/4 c butter
1 c milk
1/2 c fresh lemon juice (if not fresh, use more)
1/2-3/4 t lemon zest
1/2 pint sour cream (fold in after cooing above)
Combine sugar, cornstarch, butter, milk, lemon juice and zest in a sauce pan. Whisk over medium heat until filling reaches "pudding" consistency. Remove from heat. Fold in sour cream.
Pour into baked pie shell ( you can buy one or make your own). Chill for 2 hours. Top entire pie with heavy, sweetened whipped cream (not whipped topping, you actually have to whip the cream!) Enjoy!
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