Last evening I was looking through Face Book and found this recipe that someone had shared. It sounds so good that I am headed to the store as soon as I post this to get the necessary ingredients to make it this afternoon. My sister-in-law called this morning to ask me if I had made it yet as she had seen that I had shared it on FB. She told me that she had eaten a lemon cream pie and it is delicious. It’s not tart like lemon meringue. So for those of you who are not on FB, I thought this was worth posting. Update! I came right home and made it. It is delicious and so creamy. I did change the recipe a little bit. Instead of the 1 cup of milk, I used 2 cups and then only used 1/2 cup sour cream. I just thought that the 1 cup didn’t sound like enough milk. But if any of you try it with the 1 cup, please let me know how you like it.
Lemon Crèam Filling
1 cup sugar
3 1/2 tables cornstarch
1 tables grated lemon zest
1/4 cup lemon juice
3 egg yolks, beaten
1 cup whole milk
1/4 cup frozen butter
1 cup sour cream
Combine sugar, cornstarch, lemon zest, lemon juice, egg yolks and milk in a sauce pan. Cook over medium heat until thick. Stir in the frozen butter and cool to room temp. Stir in the 1 cup of sour cream and pour into a cooked pie crust. Top with whipping cream and white chocolate curls.
