Country Lemon Cream Pie
|9 inch baked pie shell||1|
|Sugar||1 Cup (16 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Egg yolks||3 , slightly beaten|
|Butter||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Teaspoon|
|Light sour cream/Dairy sour cream||1⁄2 Cup (8 tbs)|
|Sweetened whipped cream||1⁄2 Cup (8 tbs)|
In 2-quart saucepan combine sugar, cornstarch, milk and salt.
Cook over medium heat, stirring constantly, until mixture comes to a full boil (10 to 12 minutes).
Reduce heat to low.
Continue cooking, stirring constantly, 2 minutes.
Remove from heat.
In small bowl gradually stir 1 cup hot mixture into egg yolks.
Return mixture to saucepan.
Cook over medium heat, stirring constantly, 2 minutes.
Remove from heat; stir in butter, lemon juice and lemon peel until butter is melted.
Stir in Light Sour Cream; pour into baked pie shell.
Refrigerate at least 2 hours or until firm.
Just before serving, garnish with sweetened whipped cream.