Lemon Pie

Oxmoor House
two 8-inch pies


+ Add To Shopping List
2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/2 cup butter or margarine, softened
2 tablespoons grated lemon rind
1/4 cup plus 2 tablespoons lemon juice
6 egg yolks, beaten
2 cups milk
2 (8-ounce) cartons commercial sour cream
2 baked 8-inch pastry shells
Whipped cream (optional)
Chocolate curls (optional)


Combine sugar and cornstarch in a large, heavy saucepan; mix well. Add butter, lemon rind, juice, and egg yolks; stir well. Gradually add milk, stirring constantly. Cook over low heat, stirring constantly, until mixture is thickened. Remove from heat; chill 1 hour.

Fold in sour cream, and pour filling into pastry shells. Chill 4 hours. Garnish with whipped cream and chocolate curls, if desired.

Created date

February 2010