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Sour Cream Lemon Pie

If the words lemony, tart, sweet and cool make you salivate, you’ll love this recipe.

1 9″ graham cracker or baked pastry pie crust
1 1/4 Cup sugar
1/3 Cup cornstarch
2 eggs
1/2 Cup fresh lemon juice
1 1/2 Cup boiling water
1 Tbs. Margarine or butter
1/2 Cup sour cream at room temperature.

In heavy saucepan, combine sugar, cornstarch and eggs. Mix well. Over medium heat, gradually stir in lemon juice. Then stir in water. Stirring constantly, cook until mixture boils and thickens. Cook one minute longer. Remove from heat. Add margarine or butter. Stir until melted. Fold in sour cream. Pour into crust. Chill. Garnish with lemon slices.


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