Ingredients
- 9 pie crust
- 4 lemon wheels
- 3 egg yolks
- 240 ml milk
- 240 ml sour cream
- 240 ml whipping cream (heavy)
- 200 gr sugar
- 120 ml lemon juice
- 55 gr margarine
- 28 gr cornstarch
- 6 gr lemon rind
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter (or margarine) and cool mixture to room temperature. Stir in sour cream and pour filling into baked pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.
