Ingredients
- 1 cup sugar
- 6 tablespoons cornstarch
- 1 cup milk
- 6 egg yolks, beaten
- 1/4 cup butter or 1/4 cup margarine
- 2 tablespoons grated lemons, rind of
- 1/2 cup lemon juice
- 1/2 cup sour cream
- 1 cup whipping cream, whipped
- 1 pastry shells, baked (9 inches)
Directions
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In a saucepan, combine the sugar and cornstarch.
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Stir in milk until smooth.
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Cook and stir over medium heat until thickened and bubbly.
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Reduce heat; cook and stir 2 minutes more.
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Remove from the heat.
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Stir a small amount of hot filling into egg yolks; return all to the pan.
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Bring to a gently boil; cook and stir for 2 minutes.
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Remove from heat; stir in butter and lemon peel.
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Gently stir in juice.
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Cool to room temperature.
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Fold in sour cream and whipped cream.
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Pour into pastry shell.
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Chill at least 1 hour before cutting.