Sour Cream Lemon Pie
Makes: 2 pies (9”)
1 ½ Cups Sugar
6 TBSP Melted Butter
4 TBSP Cornstarch
6 TBSP Lemon Juice
1 ½ Cups Milk
5 Egg Yolks
1 TBSP Lemon Zest
In a large microwave safe bowl whisk together all of the ingredients. Cook in microwave until thick, approximately 10 minutes total, stopping to whisk every 2 minutes.
While hot, whisk in 1 ½ cups sour cream. Pour into baked pie shell. Seal with plastic wrap, refrigerate until cool.
Top with a generous amount of whipped cream.
Makes: 2 pies (9”)
1 ½ Cups Sugar
6 TBSP Melted Butter
4 TBSP Cornstarch
6 TBSP Lemon Juice
1 ½ Cups Milk
5 Egg Yolks
1 TBSP Lemon Zest
In a large microwave safe bowl whisk together all of the ingredients. Cook in microwave until thick, approximately 10 minutes total, stopping to whisk every 2 minutes.
While hot, whisk in 1 ½ cups sour cream. Pour into baked pie shell. Seal with plastic wrap, refrigerate until cool.
Top with a generous amount of whipped cream.
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