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Sour Cream Lemon Pie


From: Nancy Kopp, Manhattan, Ks. (Grand Prize, 1981)

1 cup sugar

3 tbl. cornstarch

¼ cup butter or margarine

1 tbl. Lemon rind

¼ cup lemom juice

1 cup milk

3 egg yolks, slightly beaten

1 cup sour cream

1 9 in. pie shell, baked

1 cup whipping cream, whipped

Combine sugar and cornstarch in pan (1 ½ quart saucepan). Add butter, lemon rind, lemon juice, milk and egg yolks. Cook and stir over medium heat until it comes to a boil and is thickened. Remove from heat and fold in the sour cream. Pour into a 9 in. baked and cooled pie shell. Top with whipped cream. Refrigerate. Makes 6 servings.

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