Sour Cream Lemon Pie

30m Prep Time
15m Cook Time
8 Yield
Preparation Directions

STEP ONE

HEAT oven to 425°F.

STEP TWO

PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.

STEP THREE

WHISK together sugar, milk, egg yolks, lemon juice, cornstarch and lemon peel in a medium, heavy saucepan. Heat over medium heat, stirring until mixture becomes thick. Remove from heat. Stir in butter. Cool at room temperature. When filling is cool, stir in sour cream.

STEP FOUR

POUR filling into baked pie crust, smoothing top evenly. Refrigerate at least 4 hours before serving. Garnish with whipped cream and lemon peel strips, if desired.

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