This pie is creamy and has a subtle lemon flavor that is a pleasant change from the strong tartness of many lemon pies and bars. It's a simple recipe with rich delights. I am sure this will be a winner whenever and where ever you serve it!
Lemony Sour Cream Pie
1 baked 9 inch pie crust
1 cup Splenda Blend (or sugar)
1/2 cup flour
1/2 cup sour cream
2 cups milk
3 eggs, separated
1/4 cup butter or margarine
1/4 cup lemon juice
1-1/2 t. lemon zest
|Adding stiff egg whites and lemon zest to cooked filling|
Separate eggs. Set yolks aside for later; beat whites to stiff peak stage and set aside as well. Combine flour and sugar in saucepan and gradually add milk, stirring as you pour to prevent lumps. Cook over medium heat, stirring regularly until thickened. Return to a boil, cook for 2 minutes, then remove from heat.
Lightly beat egg yolks. Add about 1 cup of the flour-sugar mixture to the egg yolks; mix well. Gradually add the egg yolk blend to the flour-sugar mixture; return to boil and cook for 2 more minutes, stirring regularly.
Remove from heat and add butter, lemon zest, and lemon juice. Next, fold in sour cream. Finally, fold in beaten egg whites.
Pour into pie shell and cool. Top with favorite whipped topping, if desired.
This is the second delicious lemon recipe we have enjoyed this summer. The Lemon Bundt Cake and Lemon Creme Bars, are other yummy treats for all lemon lovers.
adapted from Allrecipes.com.