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Lemon Sour Cream Pie
Ingredients:
8 oz. sour cream
4 eggs, separated
1 (4 3/4 oz.) pkg. vanilla pudding mix
1 1/3 c. milk
1 (6 oz.) lemonade concentrate, thawed, undiluted
1/3 c. sugar
2 Tbs. cornstarch
2 Tbs. water
1/4 c. fresh lemon juice
1 9" deep dish pastry shell , baked
1/2 tsp. cream of tartar
1/2 c. sugar
8 oz. sour cream
4 eggs, separated
1 (4 3/4 oz.) pkg. vanilla pudding mix
1 1/3 c. milk
1 (6 oz.) lemonade concentrate, thawed, undiluted
1/3 c. sugar
2 Tbs. cornstarch
2 Tbs. water
1/4 c. fresh lemon juice
1 9" deep dish pastry shell , baked
1/2 tsp. cream of tartar
1/2 c. sugar
Directions:
Combine sour cream and egg yolks in a med saucepan, mixing well. Stir in pudding mix, milk, lemonade and 1/3 c.sugar.
Combine cornstarch and 2 Tbs. water, mixing well; add to lemon mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat, and stir in lemon juice. Pour filling into pie shell.
Combine egg whites (room temp.) and cream of tartar; beat until foamy. Gradually add 1/2 c. sugar; 1 Tbs. at a time, beating until stiff peaks form. Spread over lemon filling, sealing to edge of pastry.
Bake at 350 for 12 to 15 minutes or until golden brown. Cool pie to room temp.
Combine sour cream and egg yolks in a med saucepan, mixing well. Stir in pudding mix, milk, lemonade and 1/3 c.sugar.
Combine cornstarch and 2 Tbs. water, mixing well; add to lemon mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat, and stir in lemon juice. Pour filling into pie shell.
Combine egg whites (room temp.) and cream of tartar; beat until foamy. Gradually add 1/2 c. sugar; 1 Tbs. at a time, beating until stiff peaks form. Spread over lemon filling, sealing to edge of pastry.
Bake at 350 for 12 to 15 minutes or until golden brown. Cool pie to room temp.
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