Lemon Cream Custard Pie
Servings
1
pie
Cook Time
Passive Time
15 mins.
12
hrs.
Servings
1
pie
Cook Time
Passive Time
15 mins.
12
hrs.
Ingredients
1
9-inch pastry shell
baked
1
cup
sugar
1
pinch
salt
3
tbsp.
cornstarch
4
tbsp.
butter
1
tsp.
lemon peel
freshly grated
¼
cup
lemon juice
fresh
3
egg yolk(s)
beaten
1
cup
whole milk
whipped cream
sweetened
Instructions
In saucepan, mix sugar, pinch of salt, cornstarch, butter, lemon peel, lemon juice, egg yolks and milk; stir and cook until thick, about 5-10 minutes.
Cool.
Fold in sour cream.
Pour into pastry shell.
Refrigerate at least 12 hours.
Serve with sweetened whipped cream.
Garnish as desired.