Ingredients

The following ingredients have 8 Servings
  • 1 Pie Crust ((9 inches) Blind baked)
  • 1 cup sugar
  • 3 tablespoons cornstarch (Plus 1 1/2 teaspoons)
  • 1 cup milk
  • 1/2 cup lemon juice (fresh)
  • 3 large egg yolks (lightly beaten)
  • 1/4 cup butter (cubed)
  • 1 tablespoon grated lemon peel
  • 1 cup sour cream (8 ounces, full fat)
  • 1 cup heavy whipping cream (whipped, for topping)

Instruction

  • In a large heavy saucepan, mix sugar and cornstarch.
  • In a small bowl, add eggs and with a fork mix until combined.
  • Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • Whisk a small amount of hot mixture into egg yolks.
  • Return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat.
  • Stir in butter and grated lemon peel. Cool without stirring.
  • When curd has cooled to room temperature, stir in sour cream.
  • Add filling to baked crust. Top with whipped cream. Store in the refrigerator. Yield: 8 servings.