Birthdays, special occasions, my mom always makes this pie for my dad. It’s a great alternative for cake and still tasty! Using fresh lemons would make this great also!
Lemon Cream Pie, RRR 4, pg. 261
When entertaining a large crowd, offer a wide variety of desserts as well as the chocolate favorites. A good mix includes something lemony and something nutty as well as something to please the chocolate addicts.
- 1 cup sugar
- 3 1/2 tablespoons cornstarch
- 1 tablespoon grated lemon zest
- 1 cup milk
- 1/2 cup lemon juice
- 3 egg yolks, lightly beaten
- 1/4 cup 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. Add the sour cream to the lemon mixture and mix well. Spoon into the pie shell and spread with the whipped cream, sealing to the edge. Top with the lemon twists. Store, covered, in the refrigerator.
Below are some photos of the pie!