Sour Cream Lemon Pie

Ingredients

• 1 cup sugar
• ¼ cup cornstarch
• 3 egg yolks
• 1 cup milk
• ¼ cup butter or margarine
• ¼ cup lemon juice
• 1 tbsp grated lemon peel
• 1 cup sour cream
• 1 9-inch baked pie shell
• 1 cup whipping cream, whipped

Method

1. Mix the sugar and cornstarch together in a saucepan. Stir in the egg yolks, milk, butter, lemon juice and lemon peel. Cook over medium heat until thick, stirring constantly to avoid scorching. Cool in the refrigerator.
2. When cool, stir the sour cream into the filling and pour into the baked pie shell. Chill 2 hours. Serve with whipped cream.

Notes

Marked "Excellent". From "Taste of Oregon" (Eugene Jr. League's 1980 cookbook). Yield: about 8 servings. Vera kept both a handwritten copy and a newspaper clipping of this recipe.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom

Tap to zoom