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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This recipe comes from Kellie Jackson Platt and is tart and creamy. Ingredients:
1 cup sugar |
1 cup milk |
3 egg yolks, slightly beaten |
1/2 cup lemon juice (fresh is best, but bottled works great) |
3 1/2 tablespoons cornstarch |
1 tablespoon grated lemon peel |
1/4 cup butter |
1 cup sour cream |
1 baked deep dish pie crust (frozen pie crust works great) |
Directions:
1. Mix sugar, milk, egg yolks, lemon juice, cornstarch and lemon peel in a medium sized, non-stick saucepan.
2. Cook over medium heat (stirring constantly) until the mixture boils.
3. Boil for 1 minute. Remove from heat.
4. Stir in butter until it melts.
5. Let the mixture cool for a few minutes.
6. Fold in sour cream.
7. Pour filling into a baked, deep-dish pie crust and refrigerate for several hours.
8. Serve with whipped cream (OR whipped cream, beaten with 1 cup powdered sugar, and 8 ounces cream cheese) and strips of candied lemon peel.
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