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Country Lemon Cream Pie Recipe
|9 inch baked pie shell||1|
|Sugar||1 Cup (16 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Egg yolks||3 , slightly beaten|
|Butter||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Teaspoon|
|Light sour cream/Dairy sour cream||1⁄2 Cup (8 tbs)|
|Sweetened whipped cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3014 Calories from Fat 1317
% Daily Value*
Total Fat 150 g230.6%
Saturated Fat 76.2 g380.8%
Trans Fat 0 g
Cholesterol 814.6 mg
Sodium 1459.1 mg60.8%
Total Carbohydrates 386 g128.7%
Dietary Fiber 1.6 g6.6%
Sugars 251.3 g
Protein 35 g69.3%
Vitamin A 67.6% Vitamin C 71.7%
Calcium 153.6% Iron 9.5%
*Based on a 2000 Calorie diet
Cook over medium heat, stirring constantly, until mixture comes to a full boil (10 to 12 minutes).
Reduce heat to low.
Continue cooking, stirring constantly, 2 minutes.
Remove from heat.
In small bowl gradually stir 1 cup hot mixture into egg yolks.
Return mixture to saucepan.
Cook over medium heat, stirring constantly, 2 minutes.
Remove from heat; stir in butter, lemon juice and lemon peel until butter is melted.
Stir in Light Sour Cream; pour into baked pie shell.
Refrigerate at least 2 hours or until firm.
Just before serving, garnish with sweetened whipped cream.