Serves: 8
Total Calories: 280
1. In medium saucepan stir together sugar and cornstarch. Stir in water. Cook and stir over medium heat until mixture thickens and boils. Cook and stir for 1 minute more.
2. Stir about half of hot mixture into egg yolks. Return all to saucepan. Cook and stir until mixture boils. Reduce heat. Boil gently for 2 minutes. Remove from heat.
3. Stir in lemon juice, margarine or butter and lemon peel until margarine melts. Gently stir in sour cream. Pour into crust.
4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
This Sour Lemon Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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