| 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 cjhartlin.msn@attcanada.net Source:
Canadian Living Magazine Summertime Cooking.
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar
26, 1999
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