Printable | Taste of Home

Luscious Lemon Pie

1 cup sugar
3 tablespoons cornstarch
Dash salt
1 cup milk
3 egg yolks, lightly beaten
1/3 cup lemon juice
1/4 cup butter
Grated peel of 1 lemon
1 cup (8 ounces) sour cream
1 pastry shell (9 inches), baked
TOPPING:
2/3 cup heavy whipping cream
2 tablespoons confectioners' sugar
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.

Printed from tasteofhome.com Oct 7, 2008

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Luscious Lemon Pie cont.

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.