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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe comes from a 1980's Pillsbury Bake-Off Dessert Cookbook. Cook time does not include the time to refrigerate the pie. Ingredients:
1 9 in.baked pastry shell |
1 cup sugar |
3 tablespoons cornstarch |
1 tablespoon lemon, rind of, grated |
1/4 cup butter, melted |
1/4 cup lemon juice |
1 cup milk |
3 egg yolks, slightly beaten |
1 cup sour cream |
Directions:
1. In a medium saucepan, combine sugar, cornstarch, lemon peel, butter, lemon juice, milk, and egg yolks.
2. Cook over medium heat, stirring constantly, until thick.
3. Cover and cool.
4. Fold in sour cream; pour into baked pie shell.
5. Chill in the refrigerator at least 2 hours.
6. Top with whipped cream and lemon slice curls.
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