Sour Cream Lemon Pie

• 1 cup sugar
• 1 cup milk
• 3 egg yolks, slightly beaten
• 12 cup lemon juice (fresh is best, but bottled works great)
• 3 12 tablespoons cornstarch
• 1 tablespoon grated lemon peel
• 14 cup butter
• 1 cup sour cream
• 1 baked deep dish pie crust (frozen pie crust works great)

1. Mix sugar, milk, egg yolks, lemon juice, cornstarch and lemon peel in a medium sized, non-stick saucepan.
2. Cook over medium heat (stirring constantly) until the mixture boils.
3. Boil for 1 minute.
4. Remove from heat.
5. Stir in butter until it melts.
6. Let the mixture cool for a few minutes.
7. Fold in sour cream.
8. Pour filling into a baked, deep-dish pie crust and refrigerate for several hours.
9. Serve with whipped cream (OR whipped cream, beaten with 1 cup powdered sugar, and 8 ounces cream cheese) and strips of candied lemon peel.

sugar, milk, egg yolks, lemon juice, cornstarch, butter, sour cream, dish pie crust

Taken from www.food.com/recipe/sour-cream-lemon-pie-443211 (may not work)