Country Lemon Cream Pie

• 1 (9 inch) baked pie shells
• 1 cup sugar
• 14 cup cornstarch
• 1 12 cups milk
• 1 pinch salt
• 3 egg yolks, slightly beaten
• 14 cup butter or 14 cup margarine
• 14 cup fresh lemon juice
• 2 teaspoons grated lemon peel
• 12 cup sour cream
• sweetened whipping cream

1. in 2 qt saucepan combine sugar, cornstarch, milk and salt.
2. cook over med heat, stirring constantly until mixture comes to a full boil 10 to 12 mintes.
3. reduce heat to low, continue cooking stirring constantly, about 2 minutes, remove from heat.
4. in small bowl gradually stir 1 cup hot mixture into egg yolks.
5. return mixture to saucepan, and cook over medium heat, stirring constantly about 2 minutes.
6. remove from heat, stir in butter, lemon juice and lemon peel until butter is melted, stir in sour cream, pour into baked pie shell.
7. refrigerate at least 2 hours or until firm.
8. just before serving, garnish with sweetened whipped cream.

sugar, cornstarch, milk, salt, egg yolks, butter, lemon juice, sour cream, whipping cream

Taken from www.food.com/recipe/country-lemon-cream-pie-387141 (may not work)