Lemon Lush Pie

Lemon Lush Pie

59 Reviews 3 Pics
Mary Ann Benzon
Recipe by  Mary Ann Benzon

“This pie is a real winner.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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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.

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Reviews (59)

Rate This Recipe
GINAH1
33

GINAH1

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

GRAYJETMAN
27

GRAYJETMAN

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

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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 339 cal
  • 17%
  • Fat
  • 19.2 g
  • 30%
  • Carbs
  • 39.2 g
  • 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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Lemon Meringue Pie III

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Lemon Icebox Pie II