| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | Desserts | 6 | Servings |
INGREDIENTS
| 1 | Baked 9 inch pie shell | |
| 1 | c | Granulated sugar |
| 3 | tb | Cornstarch |
| 1 | tb | All-purpose flour |
| 1 | tb | Grated lemon peel |
| 1/3 | c | Fresh lemon juice |
| 1 | c | Light cream |
| 1/4 | c | Butter |
| 1 | c | Sour cream |
| 1 | c | Whipping cream |
| 2 | tb | Icing sugar |
| 1/2 | c | Sour cream |
| 1/2 | ts | Almond extract |
| Grated lemon peel |
INSTRUCTIONS
SOUR CREAM TOPPING In saucepan over medium heat, combine sugar, cornstarch, flour, lemon peel, lemon juice, and light cream. Bring slowly to boil, stirring constantly with wire whisk. Add butter and cook until thick and smooth. Remove from heat and let cool. Stir in sour cream and pour filling into baked pie shell. Refrigerate, covered, until ready to serve. (SOUR CREAM TOPPING): Whip cream and fold in sugar, sour cream and almond extract. Spoon over lemon filling. Sprinkle with grated lemon filling. Sprinkle with grated lemon peel and garnish with lemon slices. Makes 6 to 8 servings. Typed in MMFormat by [email protected] Source: Canadian Living Magazine Summertime Cooking. Posted to MM-Recipes Digest V4 #10 by [email protected] on Mar 26, 1999
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