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Lemon Pie

Yield two 8-inch pies


  • 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)

How to Make It

  1. 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.

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

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