Put all ingredients into pan, except sour cream and pie crust. Boil 1 minute. Chill, covered with plastic wrap, about 40 to 50 minutes or until cool. Fold in sour cream.
Put in crust and top with whipped topping or whipped cream.
Refrigerate at least 2 hours.
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan.
Cook over medium heat until thick.
Stir in butter and cool mixture to room temperature.
Stir in sour cream and pour into pie shell.
Cover with whipped cream and garnish with lemon twists.
Refrigerate until ready to serve.
Do not substitute ingredients.
No Cool Whip please.
This pie is soooo good.
Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick.
Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie she ll.
Cover with whipped cream and garnish with lemon twists.
Store in refrigerator.
Cut and peel apples and put in pie crust.
Pour lemon juice over apples.
In separate bowl, mix all dry ingredients together. Pour over apples. Cut up the margarine and place over pie.
Then spread sour cream over pie.
Bake at 400\u00b0 for 25 minutes, then turn down to 350\u00b0
for 20 to 25 minutes.
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in a heavy saucepan; cook over medium heat until thick, stirring constantly.
Stir in butter and cool mixture to room temperature.
Stir in sour cream and pour into pie shell.
Cover with whipped cream and garnish with lemon twists.
Store in refrigerator.
Cook sugar, flour, milk, salt and egg yolks in a double boiler until it starts to thicken.
Then add lemon juice; cook until it thickens.
Cool.
Fold in sour cream and place in a pie crust. Add topping of Cool Whip and chopped pecans.
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick.
Stir in butter and cool mixture to room temperature.
Stir in sour cream and pour filling into pie shell.
Cover with whipped cream and garnish with lemon twists.
Store in refrigerator.
Combine all ingredients (except butter and sour cream) in heavy saucepan.
Stir over medium heat until thick.
(Can also be cooked in microwave oven for 6 1/2 minutes on High; cook for 4 1/2 minutes, stir and continue cooking 2 minutes.)
Stir in butter and cool to room temperature.
Add sour cream and pour filling into baked pie shell.
Cover with Cool Whip; store in refrigerator.
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in saucepan over medium to medium-high heat until thick.
Stir in butter and cool to room temperature.
Stir in sour cream and pour into pie shell.
Cover with whipped topping and chill. Refrigerate leftover pie.
Combine the granulated sugar, milk, lemon juice,egg yolks and constarch in a glass bowl.
Cook in the microwave on high for three minutes.
Stir, then cook three more minutes or until thickened.
Remove and stir in sour cream.
Cool the mixture, then pour it into the crust.
Refrigerate until set.
When you are ready to serve the pie,whip the whipping cream with the confectioners sugar and vanilla until stiff peaks form.
Top the pie with the sweetened whipped cream.
Combine the first 6 ingredients in double boiler or heavy saucepan; cook over medium heat until thick (if not using double boiler, use low heat and stir constantly as it burns easily). Stir in oleo and cool to room temperature.
Stir in sour cream and pour filling into pie shell.
Cover with whipped cream and garnish with lemon twists, if desired.
Store in refrigerator.
Mix sugar and cornstarch in medium saucepan.
Whisk in milk until smooth, then yolks until blended.
Stir in lemon peel and juice.
Add butter and whisk constantly over medium heat 5 to 7 minutes just until boiling.
Remove from heat and stir 1 minute longer.
Cover with plastic and cool.
Stir in sour cream until blended.
Pour into pie shell.
Cover loosely and refrigerate at least 6 hours or up to 2 days.
Before serving, add garnishes. Serves 8.
Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk in heavy saucepan; cook over heat until thick.
Stir in margarine and cool mixture to room temperature.
Stir in sour cream and pour into pie shell.
Cover with whipped cream.
Store in refrigerator.
(You may use Cool Whip for whipped cream; it isn't as rich.)
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan. Cook over medium heat until thick. Stir in butter.
Cool mixture to room temperature.
Stir in sour cream and pour into pie shell. Top with whipped cream and garnish.
Chill in refrigerator.
oosely into one 9-inch pie pan and trim 1/2
Combine sugar and cornstarch in a saucepan; cook over medium heat.
Add butter, lemon juice, rind, egg yolks and milk.
Cook until thick.
Cool.
Fold sour cream into cooled mixture.
Spoon into baked pie shell.
Chill.
Spread whipped cream over pie and sprinkle with chopped nuts.
Combine sugar, cornstarch and salt in a saucepan.
Add cold water; stir until smooth.
Add lemon juice gradually.
Add boiling water and butter.
Bring to a boil.
Add lemon peel and egg yolks. Pour in a large bowl and cool for 10 minutes.
Add sour cream and pour into baked pie shell.
Top with meringue.
Mix sugar, margarine, lemon juice and rind, cornstarch, milk and egg yolks.
Cook until thick, cool slightly and add sour cream.
Stir.
Pour into baked pie shell.
Use egg whites to make meringue and put on pie.
Brown in oven.
In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
Mix in saucepan sugar, cornstarch, milk, lemon juice, rind and oleo.
Whisk over medium heat until mixture boils and thickens. Heat slowly so it doesn't burn.
Remove from heat; cover and cool. Add sour cream.
Pour into pie shell.
Chill for 2 hours.