In a 2 qt casserole dish mix sugar, cornstarch and
salt. Blend in water and food color. Stir until
smooth. Microwave on high for 6 to 8 minutes,
stirring after 3 minutes, until slightly thick.
In a medium bowl mix egg yolks, add a small amount
of the hot mixture to yolks, stirring constantly.
Then add egg mixture to hot pudding mixture.
Microwave for 3 to 5 minutes. Stir until very
smooth.
Stir in butter, lemon juice and rind and lemon
powder. Cool slightly. Poor 1/2 of lemon mixture
in baked pie shell. Add 3/4 cup sour cream and 3/4
cup cool whip to remaining lemon filling. Stir to
blend and put on top of lemon filling in pie
crust. Add cool whip to serve.
Originally Submitted
11/30/2024
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