I wish I had known long ago that pies were so easy to make. This was my second pie of the morning, just because the first one was so rewarding. This recipe is from Mildred Repp, from the Robert L Cross line of the family.
Cook 1 cup sugar, 3 T cornstarch, 1/4 cup butter, and 1 cup milk until thickened. Add 3 beaten egg yolks, 1/4 cup lemon juice, and 1 t grated lemon peel and stir until thickened. I did not have lemon peel, but substituted another citrus. Add 1 cup sour cream last. Pour into baked pie shell.
The recommendation is to serve with whipped cream and chopped walnuts, which I did not do since I was already having two types of pie for lunch!
Cook 1 cup sugar, 3 T cornstarch, 1/4 cup butter, and 1 cup milk until thickened. Add 3 beaten egg yolks, 1/4 cup lemon juice, and 1 t grated lemon peel and stir until thickened. I did not have lemon peel, but substituted another citrus. Add 1 cup sour cream last. Pour into baked pie shell.
The recommendation is to serve with whipped cream and chopped walnuts, which I did not do since I was already having two types of pie for lunch!
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