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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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Cook time includes chill time. Ingredients:
1 cup sugar |
6 tablespoons cornstarch |
1 cup milk |
6 egg yolks, beaten |
1/4 cup butter or 1/4 cup margarine |
2 tablespoons grated lemons, rind of |
1/2 cup lemon juice |
1/2 cup sour cream |
1 cup whipping cream, whipped |
1 pastry shells, baked (9 inches) |
Directions:
1. In a saucepan, combine the sugar and cornstarch.
2. Stir in milk until smooth.
3. Cook and stir over medium heat until thickened and bubbly.
4. Reduce heat; cook and stir 2 minutes more.
5. Remove from the heat.
6. Stir a small amount of hot filling into egg yolks; return all to the pan.
7. Bring to a gently boil; cook and stir for 2 minutes.
8. Remove from heat; stir in butter and lemon peel.
9. Gently stir in juice.
10. Cool to room temperature.
11. Fold in sour cream and whipped cream.
12. Pour into pastry shell.
13. Chill at least 1 hour before cutting.
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