272 sour lemon pie Recipes

sugar, cornstarch, lemon , rind of, grated, fresh lemon juice, egg yolks, slightly beaten, milk, butter, sour cream, pie shell, heavy whipping cream , whipped, lemon , rind of, cut in twists, for garnish

sugar, cornstarch, fresh lemon juice, grated lemon peel, egg yolks, lightly beaten, milk, butter, sour cream, pie pastry shells, baked (9 inch), heavy cream , whipped, lemon twist (to garnish )

sugar, milk, egg yolks, slightly beaten, lemon juice (fresh is best, but bottled works great ), cornstarch, grated lemon peel, butter, sour cream, baked deep dish pie crust (frozen pie crust works great)

white sugar, all-purpose flour, salt, milk, sour cream, egg yolks, butter, lemon zest, lemon juice, pie crust, baked

sugar, cornstarch, milk, egg yolks, slightly beaten, grated fresh lemon rind (optional), lemon juice, margarine, sour cream, graham cracker pie crusts

sugar, flour, salt, milk, sour cream, egg yolks, butter, lemon rind, finely grated, lemon juice, freshly squeezed, pie crusts, baked

pastry for single-crust pie (9 inches), sugar, cornstarch, milk, lemon juice, egg yolks, lightly beaten, butter, cubed, grated lemon peel, sour cream, heavy whipping cream , whipped

sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes), firmly-packed brown sugar, cornstarch, eggs, room temperature, whipping cream, fresh lemon juice, vanilla extract, butter, melted and cooled

graham cracker crumbs, butter, melted, sugar, cream cheese, softened, sugar, lemon pie filling, sour cream, flour, freshly grated lemons, egg, lemon pie filling, fresh mint leaves , if desired (optional)

sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes), sugar, raisins, half-and-half, butter, egg yolks, beaten to blend, coarsely chopped pecans, dark rum, fresh lemon juice, vanilla, salt

sugar, cornstarch, milk, egg yolks, beaten, butter, lemon peel, fresh lemon juice, sour cream, fresh blueberries, whipping cream, lemon slices, pie shell

sugar, cornstarch, salt, milk, egg yolks, beaten, butter, cubed, lemon juice, grated lemon peel, sour cream, pastry shell (9 inches), baked, egg whites, vanilla extract, cream of tartar, sugar, lemon peel strips, optional

sugar, cornstarch, butter, lemon juice, egg yolks , unbeaten, milk, sour cream, pie shell, baked, cream or meringue (from 3 egg whites), egg whites, cream of tartar, sugar

lemon pie filling, instant coconut cream pudding mix, sour cream, milk, graham cracker crust

sugar, cornstarch, grated lemon rind, fresh-squeezed lemon juice, egg yolks, slightly beaten, milk, butter, sour cream, pie crust, baked and cooled, heavy whipping cream, sugar, lemon, for garnish

pie shells, baked and cooled, cornstarch, sugar, fresh lemon rind, grated, lemon juice, fresh squeezed, egg yolks, beaten, whole milk , not fat free, butter, sour cream, sugar, whipping cream, lemon extract

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

white sugar, all-purpose flour, salt, milk, egg yolks, butter, lemon zest, lemon juice, pie crust, baked