Sour Cream Lemon Pie

• 2/3 c. sugar
• 3 Tbsp. cornstarch
• 1 c. milk
• yolks from 3 large eggs
• 1 tsp. freshly grated lemon peel
• 1/4 c. lemon juice
• 1/4 c. butter, cut in small pieces
• 1 c. sour cream
• 1 (9-inch) baked and cooled shell
• whipped cream, lemon slices, fresh mint sprigs (for garnish)

1. Mix sugar and cornstarch in medium saucepan.
2. Whisk in milk until smooth, then yolks until blended.
3. Stir in lemon peel and juice.
4. Add butter and whisk constantly over medium heat 5 to 7 minutes just until boiling.
5. Remove from heat and stir 1 minute longer.
6. Cover with plastic and cool.
7. Stir in sour cream until blended.
8. Pour into pie shell.
9. Cover loosely and refrigerate at least 6 hours or up to 2 days.
10. Before serving, add garnishes. Serves 8.

sugar, cornstarch, milk, yolks from, freshly grated lemon peel, lemon juice, butter, sour cream, cooled shell, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811805 (may not work)