| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 3 1/3 |
tb |
Cornstarch |
| 1 |
tb |
Lemon rind, grated |
| 1/2 |
c |
Fresh lemon juice |
| 3 |
|
Egg yolks, slightly beaten |
| 1 |
c |
Milk |
| 1/4 |
c |
Butter |
| 1 |
c |
Cultured sour cream |
| 1 |
|
BAKED 9-inch pie shell |
| 1 |
c |
Heavy whipping cream, whippe |
|
|
Lemon twists for garnish |
|
|
Promotion, Inc. |
INSTRUCTIONS
Combine sugar, cornstrach, lemon rind, juice, egg yolks, and milk in heavy
saucepan; cook over medium heat until thick. Stir in butter and cool
mixture to room temperature. Stir in sour cream and pour filling into pie
shell. Cover with whipped cream and garnish with lemon twists. Store in
refrigerator. From Massachusetts Dairy Sampler by Massachusetts Dairy
Industry
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“St Valentine found true love – Jesus”