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Luscious Lemon Pie cont.
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1/8 teaspoon almond extract, optional
In the top of a double boiler, combine sugar, cornstarch and salt.
Stir in milk, egg yolks and lemon juice. Cook and stir over boiling
water until thickened and bubbly. Cook and stir 3 minutes longer.
Remove from the heat and stir in butter and lemon peel. Cool,
stirring occasionally. When mixture is room temperature, stir in sour
cream. Pour into shell and refrigerate several hours or overnight.
For topping, whip cream until thickened; beat in sugar and almond
extract if desired. Continue to beat until stiff. Spread or pipe with
pastry bag on pie before serving.
Yield: 6-8 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |