Friday, March 25, 2011
Lemon Sour Cream Pie
Combine cornstarch, sugar, lemon zest, lemon juice, egg yolks & milk in a heavy saucepan. Cook on medium heat until thick, stirring constantly. Add butter & let cool to room temperature. (I'm usually in a hurry, therefore I put the pan in a bowl of ice water to speed it along!). Stir in sour cream & pour into the pie shell. Refrigerate at least 4 hours. Top with whipped cream right before serving. Fresh berries are also a wonderful addition.