Are you ready for something refreshing to wake you up from the "Turkey Blues?" How about a slice of lemon pie?
This isn’t my photo… I stole it from the internet. I haven’t made this one in a while. When I do, I will add my own photos so you can see what my messy kitchen will look like during the process of making this one.
Pretty isn’t it? Maybe a few less lemon slices on top…who’s gonna eat all those?
Sour Cream Lemon Pie
1 C sugar
3 ½ Tbsp cornstarch
1 C milk
3 egg yolks, slightly beaten
¼ C butter softened
1 Tbsp lemon rind, grated
½ C fresh lemon juice
1 C sour cream
1 pie crust, graham cracker or baked pie shell
(I think graham cracker is best, but that’s my preference.)
In a heavy saucepan combine sugar, cornstarch and salt. Add milk and wisk over medium heat until mixture is boiling and thickened. Remove pan from heat. Blend a small amount of hot mixture into beaten egg yolks. Return egg yolk mixture to hot pan. Cook and stir 2 minutes over medium heat. Remove from heat. Stir in butter, lemon juice and lemon rind. Cool mixture to room temperature. Stir in sour cream and pour filling into your choice of pie shell. Cover with whipped cream. Add sliced lemons to decorate top. (Lemon slices can be sugared, by shaking slices in a plastic bag of white sugar. Try blotting with paper towel if they are too juicy.) Store in refrigerator for 3-4 hours before cutting. Yes Jess, I said 3-4 hours!!!