Directions:
- Directions:
- In the top of a double boiler, combine sugar, constarch and salt.
- Stir in milk, egg yolks and lemon juice.
- Cook and stir over boiling water until thickened and bubbly.
- Cook and stir 3 minutes longer.
- Remove from the heat and stir in butter and lemon peel.
- Cool, stirring occasionally.
- When mixture is room temperature, stir in sour cream.
- Pour into shell and refrigerate several hours or overnight.
- For topping, whip cream until thickened; beat in sugar and almond extract if desired.
- Continue to beat until stiff.
- Spread or pipe with pastry bag on pie before serving.
- Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.39 Kcal (2133 kJ) | ||
| Calories from fat | 281.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.26g | 48% | |
|---|---|---|---|
| Cholesterol | 123mg | 41% | |
| Sodium | 187.97mg | 8% | |
| Potassium | 156.16mg | 3% | |
| Total Carbs | 51.29g | 17% | |
| Sugars | 27.29g | 109% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 7.49g | 15% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 85mg | 8% | |
| Amount Per 100 g | |||
| Calories | 292.86 Kcal (1226 kJ) | ||
| Calories from fat | 161.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.97g | 48% | |
|---|---|---|---|
| Cholesterol | 70.72mg | 41% | |
| Sodium | 108.07mg | 8% | |
| Potassium | 89.78mg | 3% | |
| Total Carbs | 29.49g | 17% | |
| Sugars | 15.69g | 109% | |
| Dietary Fiber | 0.49g | 3% | |
| Protein | 4.31g | 15% | |
| Vitamin C | 3.1mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 9% | |
| Calcium | 48.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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