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“This recipe comes from Kellie Jackson Platt and is tart and creamy.”
READY IN:
16mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix sugar, milk, egg yolks, lemon juice, cornstarch and lemon peel in a medium sized, non-stick saucepan.
  2. Cook over medium heat (stirring constantly) until the mixture boils.
  3. Boil for 1 minute. Remove from heat.
  4. Stir in butter until it melts.
  5. Let the mixture cool for a few minutes.
  6. Fold in sour cream.
  7. Pour filling into a baked, deep-dish pie crust and refrigerate for several hours.
  8. Serve with whipped cream (OR whipped cream, beaten with 1 cup powdered sugar, and 8 ounces cream cheese) and strips of candied lemon peel.

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