Saturday, June 20, 2015


This is a delicious pie, served cold and is perfect for your upcoming holiday gathering after being out in the sunshine all day!

A lot of people think making cream pies is isn't.  And this one you don't have to make meringue for it, so it couldn't be easier.  Just make sure once you start cooking the custard that you stir it constantly so as not to scorch it.

TIP:  I like to use a candy thermometer when making cream pies.  Attach to the side of your saucepan and make sure the tip of the thermometer does not touch the bottom of your pan.  When it reaches 234 degrees Farenheit (soft ball stage) you can be assured that your pie will set up and slice perfectly.


Aunt Betty’s Kitchen
June 20, 2015

1 cup granulated sugar
6 Tbs. cornstarch
1 cup milk
6 egg yolks, slightly beaten
¼ cup butter or margarine
2 Tbs. grated lemon peel
½ cup lemon juice
½ cup sour cream
1 cup whipping cream or 2 cups whipped topping
1 9-inch pie shell, baked & cooled

In heavy 3-quart saucepan, combine sugar and cornstarch. Stir in milk until smooth.  Cook and stir constantly over medium heat until thickened and bubbly, scraping sides and bottom to prevent scorching.  Reduce heat; cook and stir 2 minutes more.  Remove from heat.  Gradually stir in about a ½ to 1 cup of hot filling into egg yolks to temper the eggs; return all to saucepan and bring to gentle boil.  Cook & stir constantly for another 2 minutes.  Remove from heat. Stir in butter and lemon peel. Add lemon juice.  Cool mixture to room temperature.  Fold in sour cream and whipped cream. Pour into prepared pastry shell and chill at least one hour before cutting.

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