Sour cream lemon pie #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Lemon juice |
| ½ | cup | Margarine |
| 1 | cup | Milk |
| 3 | Egg yolks | |
| 1 | cup | Sour cream |
| 1 | Graham cracker crust | |
| Cool Whip - Garnish | ||
Directions
Combine the sugar and cornstarch, add the lemon juice, oleo, and milk Put in pan over low heat. Beat 3 egg yolks in small bowl. Add a little hot mixture from pan into the egg yolks, mix well and add all to pan. Cook until thick, remove from heat, and add 1 cup sour cream and stir. Pour into a graham cracker crust. Refrigerate overnight or several hours. Spread with Cool Whip. Source: The Citizen Observer, Cameron, MO. 7/20/89 Recipe by: The Citizen Observer Posted to Bakery-Shoppe Digest V1 #189 by Roberta Banghart <bobbi744@...> on Aug 15, 1997
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