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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I never realized how many recipes I received from neighbors in the several towns we lived in until I started searching my recipe boxes lately. This comes from a neighbor when we lived in Charlestown, IL, one of the nicest, friendliest towns we ever lived in. Read more ...lots of fond memories from there! My neighbor, Brenda, often served this at our many neighborhood get-togethers and the pie pan was all but licked clean every time...a very refreshing, tart-but-sweet pie! Ingredients:
1 cup sugar |
31/2 tablespoons cornstarch |
1 tablespoon grated lemon rind |
1/2 cup fresh-squeezed lemon juice |
3 egg yolks, slightly beaten |
1 cup milk |
1/4 cup butter |
1 cup sour cream |
1 pie crust, baked and cooled |
topping |
1 cup heavy whipping cream |
4 tablespoons sugar |
1 lemon, for garnish |
Directions:
1. Combine sugar, cornstarch, rind, juice, eggs and milk in heavy saucepan; cook over medium heat, stirring constantly, until mixture thickens.
2. Remove pan from heat and stir in butter; cool to room temperature.
3. Stir in sour cream and pour filling into baked and cooled pie crust.
4. For topping, whip the whipping cream with the sugar until stiff peaks form. You can always use Cool Whip, but there’s nothing that beats real whipped cream for flavor!
5. Spread whipped cream over top of pie.
6. At serving, top each pie slice with a lemon twist (a thin slice of lemon, with one cut from the outer edge to the center of the slice, the 2 cut edges then separated in opposite directions and the ends poked into the whipped cream, making the slice “stand up” on the pie slice). I've also garnished each slice with a candy lemon fruit slice like you can buy at the candy stores...very pretty either way.
7. Keep refrigerated.
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