Ingredients

• 1 cup sugar
• 3 ½ tablespoons cornstarch
• 1 cup Mayfield Milk
• 1/2 cup (about 2 large lemons) fresh lemon juice
• 3 eggs, slightly beaten
• ¼ cup butter, softened
• 1 tablespoon grated lemon peel
• 1 cup Mayfield Sour Cream

• 1 (9-inch) prepared baked pie shell

How to

1. In 2-quart saucepan combine sugar and cornstarch. Whisk in milk and lemon juice. Cook over medium heat, stirring occasionally, until mixture thickens (7 to 9 minutes). Reduce heat to low; continue cooking, stirring occasionally, 2 minutes. Gradually add eggs, stirring constantly. Continue cooking, stirring constantly, 2 minutes.
2. Remove from heat; stir in butter and lemon peel. Let cool.
3. Once cool, stir in sour cream. Pour into baked pie crust; refrigerate 2 to 3 hours.