Pie

Sour Cream Lemon Pie

Saturday morning….my favorite day of the week. I have lots of plans to get things finished around here today, with the first order of business being the “de-Christmas-ti-zation” of the house. All I have left to do is take down the outside lights, and to disassemble Norman the reindeer.

Although I’ve become quite fond of Norman hanging out in the living room….and Daisy finally stopped barking at him too – but he might feel out of place by July….when it’s 114 degrees outside ……hmmmmm….

Anyway, I have concocted a brilliant plan to get the lights down (because I really need to avoid any accidents involving me and a ladder)….  I am going to bribe Alexander and his friend to take them down for me – and I’ve prepared my special chocolate chip pancakes to help “persuade” them to see things my way.

And in the interim, I think I’ll make this pie again – because there’s nothing like the crisp, refreshing bite of tart lemon pie to take the sting out of winter, especially while sitting by the new fire pit .. (which is next on my list)..

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Sour Cream Lemon Pie – adapted from a variety of sources

1 cup granulated sugar
3 tbs. corn starch
1 cup milk
3 egg yolks, lightly beaten
1/2 cup lemon juice
1/4 cup butter, cut into chunks and at room temperature
1 cup sour cream
1 – 9″ pastry crust, fully baked – or use a graham cracker crust

Mix together sugar and cornstarch, then whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a full boil. Cook for 1 minute, and remove from heat. Gently whisk in lemon juice and butter until blended, then whisk in sour cream. Pour into prepared crust and press a piece of plastic wrap directly onto the filling to prevent a crust from forming. Chill for several hours. Serve with whipped cream.

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