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Sour Cream Lemon Pie


  • 1 baked 9 inch pastry shell
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 1/4 cup milk
  • 3 egg yolks, slightly beaten
  • 1 tsp. grated lemon rind
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  • 1/3 cup lemon juice
  • 1/4 cup margarine
  • 1 cup sour cream


Mix sugar, cornstarch in 2 qt. saucepan. Gradually add milk, stirring until smooth. Stir in egg yolks, lemon rind and juice until well blended. Add margarine. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Boil 1 minute. Pour into bowl; cover surface of pudding with waxed paper or plastic wrap. Chill. Fold in sour cream. Turn into shell. Chill. Serve with whipped cream or meringue.

By Robin from Washington, IA

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