Ingredientsservings 339 cals
- In a medium saucepan, combine sugar and cornstarch. Stir in milk, lemon juice, and egg yolks. Cook over medium heat until thick, stirring constantly. Remove from heat, and stir in butter or margarine and lemon peel. Cool slightly. Fold in sour cream. Spread filling in crust. Refrigerate for 2 hours until set. Store in the refrigerator.
Per Serving: 339 calories; 19.2 g fat; 39.2 g carbohydrates; 3.7 g protein; 107 mg cholesterol; 174 mg sodium. Full nutrition
ReviewsRead all reviews 66
This pie is a little plain. Any jam or berry sauce spooned on top will add visual interest and flavor appeal.
This is a great pie and very easy to make. I omitted 1/4 cup milk and added 1/4 cup extra lemon juice, since I prefer a tart pie. Turned out perfect in every way ...
Excellent pie! I reduced sugar to 3/4 cup and added an extra tablespoon of lemon juice. A walnut crumb crust made this pie exceptional. Thanks, Mary Ann.
Very good pie! I didn't change a thing and was very pleased with the results, as were my family! The lemon custard came out perfectly, and in fact would be great on its own or in a parfait wit...
This is so very tasty! I followed some of the other suggestions and reduced the milk to 3/4 cup and increased the lemon juice to 1/2 cup. I also knew my family would not care for the lemon zes...
This is quite a good pie. It is better the next day when the lemon flavor is more intense.
This recipe was excellent. Very easy to make. I decreased milk and increased lemon juice by 1/4 cup each as per another suggestion and am glad I did, I don't think it would have been very lemo...
This pie is AWESOME!!! I was looking for something that was similar to the lemon tart at LaMadeline. THIS IS IT!!! I made it directly by the recipe...wouldn't change a thing