| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Pies/tarts, Citrus |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Lemon juice |
| 1/2 |
c |
Margarine |
| 1 |
c |
Milk |
| 3 |
|
Egg yolks |
| 1 |
c |
Sour cream |
| 1 |
|
Graham cracker crust |
|
|
Cool Whip – Garnish |
INSTRUCTIONS
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@sojourn.com> on Aug 15, 1997
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