Lemon Pie

Prep Time 30 min
Cook Time 13 min
Serves 8

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.