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Sour Cream & Lemon Pie

Source of Recipe

Posted by Bev
Filling:
1 cup white sugar
3 egg yolks 3 tablespoons cornstarch
1 cup milk 1/4 cup butter or margarine
1 cup sour cream 1/4 cup lemon juice
1 baked 8" pie shell 1 lemon rind, grated
1/2 cup whipped cream or topping

Combine sugar and cornstarch in saucepan. Add butter, lemon juice, rind, egg yolks and milk. Cook over medium heat, stirring constantly, until thickened and smooth. Chill. Fold sour cream into chilled mixture and spoon into baked pie shell. Chill well. Serve topped with whipped cream.

I won a pie contest with this recipe about 20 years ago.

Pastry:
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4-5 tablespoons cold water

Combine flour and salt; cut in shortening with pastry blender till pieces are the size of small peas. Sprinkle 1 tablespoon water over mixture. Gently toss with fork; repeat till all is moistened. Form into a ball. Flatten on lightly floured surface; roll from center to edge till 1/8" thick. Fit pastry into 8" pie pan; crimp edge and prick bottom and sides with fork. Bake at 450 degrees for 10-12 minutes until golden.

June Pelo
Port Charlotte