Lemon Lush Pie57 Reviews
“This pie is a real winner.” - by Mary Ann Benzon
Original recipe yields 1 - 9 inch pie
- 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.
Amount Per Serving (8 total)
- 339 cal
- 19.2 g
- 39.2 g
Based on a 2,000 calorie diet
Reviews (57)Rate This Recipe
"So good I served it to my mother-in-law!..." See more"
"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 ... ..." See more"
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