MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sour Cream-Lemon Pie
Categories: Pies, Pastry, Dairy, Citrus
Yield: 6 Servings

Dough for single-crust pie
1 c Sugar
3 tb + 1 1/2 ts cornstarch
1 c Whole milk
1/2 c Lemon juice
3 lg Egg yolks; lightly beaten
1/4 c Butter; in cubes
1 tb Grated lemon zest
1 c Sour cream
1 c Heavy whipping cream;
Whipped

On a lightly floured surface, roll dough to a 1/8" thick
circle; transfer to a 9" pie plate. Trim to 1/2" beyond
rim of plate; flute edge. Refrigerate 30 minutes.

Set oven @ 425oF/218oC.

Line crust with a double thickness of foil. Fill with
pie weights, dried beans or uncooked rice. Bake on a
lower oven rack until edge is golden brown, 20-25
minutes. Remove foil and weights; bake until bottom is
golden brown, 3-6 minutes longer. Cool on a wire rack.

In a large heavy saucepan, mix sugar and cornstarch.
Whisk in milk and lemon juice until smooth. Cook and
stir over medium-high heat until thickened and bubbly.
Reduce heat to low; cook and stir 2 minutes longer.
Remove from heat.

In a small bowl, whisk a small amount of hot mixture
into egg yolks; return all to the pan, whisking
constantly. Bring to a gentle boil; cook and stir 2
minutes. Remove from heat. Stir in butter and lemon
zest. Cool without stirring.

Stir in sour cream. Add filling to crust. Top with
whipped cream. Store in the refrigerator.

Martha Sorensen, Fallon, Nevada

RECIPE FROM: https://www.tasteofhome.com

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