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 @ 425°F/218°C.
  
  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
  
  Uncle Dirty Dave's Archives
 
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