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Recipe: Sour Cream Lemon Pie (cooked filling using milk and egg yolks, Massachusetts Dairy)

Desserts - Pies and Tarts
SOUR CREAM LEMON PIE

1 cup sugar
3 1/3 tablespoons cornstarch
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
3 egg yolks, slightly beaten
1 cup milk
1/4 cup butter
1 cup sour cream
1 baked 9-inch pie shell
1 cup heavy (whipping) cream, whipped
Lemon twists (for garnish)

Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick.

Stir in butter and cool mixture to room temperature.

Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.

Makes 1 (9-inch) pie
Source: Massachusetts Dairy Sampler by Massachusetts Dairy
MsgID: 0111126
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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More recipes:

Lots of Lemon Pies
Made in a 9-inch springform pan. - From: Argo Corn Starch
From the recipe booklet: New Recipes for Good Eating (Crisco), The Procter & Gamble, 1948
From the recipe booklet: Create a Difference with RealLemon Lemon Juice from Concentrate, Borden, Inc., 1982
"A light custard tops a luscious cream layer in this lemon lover's pie." - From: Argo Corn Starch
From the recipe booklet: Cooking Hints and Tested Recipes from Winifred S. Carter (Crisco), The Procter & Gamble Company, 1937

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