Lemon Sour Cream Pie

  For a change of pace in lemon pies this is a good recipe. The sour cream adds tang to the lemon mixture and the milk gives it a silky texture. You can top it with fresh fruit of your choice, blueberries are good, or just whip cream and some thin lemon slices or curls of lemon rind. 

  Fresh lemons are so much better than bottled juice. If you have extra grated peel and or juice, put in a container and freeze. I always have some in the freezer for when I just need a little for seasoning.

Lemon Sour Cream Pie

2/3 cup sugar

3 Tablespoons cornstarch

1 cup milk

3 egg yolks

1 cup sour cream

1/4 cup butter

1 teaspoon fresh grated lemon peel

1/4 cup fresh lemon juice 

1  9 inch baked pie shell

  In a medium sauce pan (I use a double boiler it takes a little longer to get thick) mix sugar and cornstarch. Whisk in milk. When smooth, whisk in slightly beaten egg yolks until well blended. Heat over medium heat and stirring, cook until a thick custard forms, about 4 to 5 minutes. Stir in butter till melted, sour cream, lemon juice, and peel. Cool. When cool pour into pie shell. Cover loosely with foil and chill for 6 hours or up to 2 days. Garnish with sweetened whipped cream.