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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is a combination of a few recipes. It has the shortbread crust, sour cream lemon filling, and lots of whipped cream topping. Not for the dieters!! Ingredients:
1 cup butter |
2 cups flour |
4 tablespoons icing sugar |
3/4-1 cup white sugar |
1/4 cup cornstarch |
1 1/2 cups milk |
1 pinch salt |
3 egg yolks, slightly beaten |
1/4 cup butter |
1/4 cup lemon juice |
2 teaspoons lemon rind |
1/2 cup sour cream |
2 cups whipping cream |
4 -5 tablespoons sugar |
vanilla |
Directions:
1. Press base into 9x13 pan.
2. Bake 375 for 10-15 minute.
3. Combine sugar, cornstarch,milk, and salt in saucepan.
4. Cook over medium heat stirring constantly until mixture comes to full boil (10-12 min).
5. Reduce heat to low and cook 2 more minutes.
6. In a small bowl gradually stir 1 cup of hot mixture into egg yolks.
7. Return this mixture to saucepan and cook over medium heat stirring constantly for 2 minute.
8. Remove from heat and add butter, juice, and peel.
9. Stir until butter is melted.
10. Stir in sour cream.
11. Pour over base or into pie shell and refrigerate for 2 hrs or until firm.
12. Top with whipped cream just before serving.
13. Cover with whipped cream sweetned with a little sugar and vanilla.
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