Lemon Cream Pie

Soon enough temperatures will begin to rise, days will get longer and invitations to barbeques, brunches and crawfish boils will be in abundance. Nothing says spring quite like a lemon pie.   Bright, sunny and deliciously tangy, I really can’t imagine a better dessert to compliment a barbeque feast or an Easter banquet. Make this pie your own by embellishing the top with lemon slices or wedges to make the perfect springtime statement.

Lemon Cream Pie, River Road Recipes Blog

Photo: Aimee Broussard

Lemon Cream Pie, (RRR IV-Warm Welcomes pg. 261)

  • 1 cup sugar
  • 3½ tablespoons cornstarch
  • 1 tablespoons grated lemon zest
  • 1 cup milk
  • ½ cup lemon juice
  • 3 egg yolks, lightly beaten
  • ¼ cup (1/2 stick) margarine, melted
  • 1 cup sour cream
  • 1 baked (9 inch) pie shell
  • 1 cup whipping cream, whipped
  • 4 lemons, thinly sliced and twisted

Combine the sugar, cornstarch and lemon zest in a saucepan and mix well. Stir in the milk, lemon juice, and egg yolks. Cook over medium heat until thickened, stirring constantly. Stir in the margarine until blended. Let stand until room temperature.

Lemon Cream Pie, River Road Recipes Blog

Photo: Aimee Broussard

Add the sour cream to the lemon mixture and mix well. Spoon into the pie shell and spread the whipped cream, sealing to the edge. Top with the lemon twists. Store, covered, in the refrigerator.

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