To prepare the Lemon-Sour Cream Sauce: In a medium bowl, combine sour cream, lemon zest, lemon juice, and sugar; mix until well blended.
In a large bowl, combine salmon, egg, bread crumbs, onion, salt, and pepper; shape into six equal-sized patties.
In a large frying pan over medium heat, melt butter. Add salmon patties and brown on both sides. Remove from heat, transfer onto a serving platter, and serve with Lemon-Sour Cream Sauce and lemon wedges.
ound cake pan.
Cream butter, sugar and lemon zest until pale
In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice and egg yolks and milk.
Cook on medium heat until thick, stirring constantly.
Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell.
Cover with whipped cream.
Store in refrigerator.
\"From Simple Meals (Lively50)\" - - - - - - - - - - - - - - - - - -
Combine sugar, cornstarch and salt in saucepan.
Blend in cold water, lemon juice and beaten egg yolks.
Mix well.
Add boiling water gradually.
Add butter.
Bring to a boil.
Boil 1 minute. Stir in lemon peel.
Pour in large bowl.
Cool 10 minutes.
Add sour cream.
Mix.
Pour in pie shell.
lemon peel and lemon juice.
Cover and cool.
Fold in sour cream
In a heavy-bottomed saucepan, combine the sugar, cornstarch, lemon rind, lemon juice, egg yolks and half and half cream; cook, whisking over medium heat until thick.
Remove from heat and stir in butter; cool the mixture to room temperature.
Stir in sour cream, and pour the filling into baked pie shell.
Top with Cool Whip or whipped cream.
Store in refrigerator.
Mix the sugar and cornstarch in saucepan.
Whisk in milk until smooth, then egg yolks until well blended.
Stir in lemon peel and juice.
Add butter.
Stir constantly over medium heat until thick; do not boil.
Remove from heat.
Cool to room temperature.
Stir in sour cream until well blended.
Pour into pie shell. Refrigerate at least 6 hours.
Top with whipped cream.
lemon peel and lemon juice.
Cover and cool.
Fold in sour cream
Combine sugar, cornstarch and salt; slowly stir in the milk. Cook and stir until mixture is boiling and thickened.
Blend small amounts of hot mixture into the slightly beaten yolks; return to hot mixture.
Cook and stir 2 minutes.
Add the butter, lemon peel and the lemon juice.
Cover and cool.
Fold in the sour cream.
Combine sugar and cornstarch in saucepan; add butter, lemon juice and egg yolks.
Stir in milk.
Cook over medium heat, stirring constantly until thick.
Cool.
Fold in sour cream. Spoon into baked pie shell.
Top with meringue.
Chill at least 2 hours.
Combine sugar, cornstarch and salt.
Slowly stir in milk and cook until thickened.
Blend small amount of hot mixture into the slightly beaten egg yolks.
Return to hot mixture.
Cook 2 minutes.
Add butter, lemon peel and lemon juice.
Cover and cool. Fold in sour cream.
Pour in baked crust and top with meringue.
Combine 1 cup sugar, cornstarch and salt in small saucepan. Stir in milk.
Cook over medium heat, stirring constantly, until thick, about 15 minutes.
Remove from heat.
Stir 1/4 of the hot mixture gradually into beaten egg yolks.
Pour egg mixture into saucepan, stirring constantly.
Cook and stir over medium heat 2 minutes.
Stir in butter and juice.
Cool 20 minutes.
Stir in sour cream.
Pour into prepared pie crust.
Combine sugar, cornstarch and dash of salt.
Slowly stir in 1 cup milk.
Cook and stir until mixture is boiling and thickened. Blend small amount of mixture into 3 slightly beaten egg yolks. Return to hot mixture.
Cook and stir 2 minutes.
Add 4 teaspoons butter, 1 teaspoon shredded lemon peel and 1/4 cup lemon juice. Cover and cool.
Fold in 1 cup dairy sour cream.
Spoon into baked 9-inch pastry shell.
br>Blend together sour cream, 2 tbsp sugar, flour, salt, lemon juice, and
nd gently fold in the sour cream. Shape the dough into a
Preparation
Prepare a pie shell or tart shells, using: Graham Cracker or Zwieback Crust
Chill the shell, then fill it with the following cherry custard.
Preheat oven to 325\u00b0
Beat: 3 eggs
Add: 3/4 cup sugar
3/4 cup cultured sour cream
2 cups fresh or canned drained cherries or berries
Bake the pie until the custard is firm, about 1 hour. Serve very hot or very cold.
br>Mix the sour cream with the lemon juice and lemon rind, blending well
n flour alternately with combined sour cream and lemon juice. Pour into prepared
pray and set aside.
Cream together softened Butter and Sugar
archment paper.
Beat butter, lemon peel and sugar in a