| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies, Lime/lemon |
8 |
Servings |
INGREDIENTS
| 1 |
|
Baked (9-in) pie pastry |
| 3/4 |
c |
Granulated sugar |
| 2 |
tb |
Cornstarch |
| 1 |
pn |
;salt |
| 3/4 |
c |
;cold water |
| 2 |
|
Egg yolks; slightly beaten |
| 1 |
ts |
Lemon peel; grated |
| 3 |
tb |
Fresh lemon juice |
| 1 |
c |
Soft prunes; chopped |
| 1 |
tb |
Butter or margarine |
| 1 |
c |
Sour cream |
INSTRUCTIONS
FILLING
Today's recipe makes for a zesty finish to your Thanksgiving Day Dinner.
It's relatively easy to prepare, and you can make your own pie pastry with
our recipe, found here:
http://www.recipe-a-day.com/archives/nov-99/Nov_99_Recipes.html
Combine the sugar, cornstarch, and salt in a saucepan, then gradually add
the water, stirring after each addition. Stir in the egg yolks, lemon peel,
lemon juice, and chopped prunes.
Cook over medium heat until thickened and bubbly. Boil for 1 minute and
remove from the heat. Stir in the butter or margarine and let cool to room
temperature, then blend in the sour cream and spoon the filling into the
baked pie pastry.
Refrigerate, covered, until ready to slice and serve.
Happy Baking from the Cook & Kitchen Staff at Recipe-a-Day!
http://www.recipe-a-day.com
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21, 1999
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