Scrumptious Lemon Pie

Linda Calk, S.H.S.

  • 1 cup sugar
  • 3 Tbsp cornstarch
  • 1/4 cup butter
  • 1 Tbsp grated lemon rind
  • 1/4 cup lemon juice
  • 3 eggs, separated
  • 1 cup milk
  • 1 cup sour cream
  • 1 (9 inch) baked pie shell
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar

Combine sugar and cornstarch in a saucepan with butter, lemon rind, lemon juice, and egg yolks. Stir in milk and cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and let cool. Fold in sour cream. Place the mixture in a baked pie shell.

You may use your favorite meringue topping or Cool Whip® topping.

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