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Lemon Lush Pie

Lemon Lush Pie

Mary Ann Benzon

Mary Ann Benzon

This pie is a real winner.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. In a medium saucepan, combine sugar and cornstarch. Stir in milk, lemon juice, and egg yolks. Cook over medium heat until thick, stirring constantly. Remove from heat, and stir in butter or margarine and lemon peel. Cool slightly. Fold in sour cream. Spread filling in crust. Refrigerate for 2 hours until set. Store in the refrigerator.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GINAH1
34

GINAH1

7/26/2003

So good I served it to my mother-in-law!

GRAYJETMAN
27

GRAYJETMAN

8/6/2003

This is a great pie and very easy to make. I omitted 1/4 cup milk and added 1/4 cup extra lemon juice, since I prefer a tart pie. Turned out perfect in every way ...

MAGGIE MCGUIRE
24

MAGGIE MCGUIRE

7/24/2003

Excellent pie! I reduced sugar to 3/4 cup and added an extra tablespoon of lemon juice. A walnut crumb crust made this pie exceptional. Thanks, Mary Ann.

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