Ingredients
- 3 egg yolks
- 1 pastry shell
- 240 ml milk
- 240 ml sour cream
- 200 gr sugar
- 60 ml lemon juice
- 55 gr butter
- 24 gr cornstarch
- 6 gr lemon rind
Cream; whipped Lemon rind; grated (opt.) Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon juice, milk, and egg yolks in a heavy saucepan. Cook over medium heat unitl smooth and thickend, stirring constantly; cover and cool. Fold sour cream into filling, and pour inot pastry shell; chill at least 2 hours before serving. Top with whipped cream; garnish with grated lemon rind, if desired. SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.
