Sour Cream Lemon Pie

I only recently discovered the cream variety of lemon pie as opposed to the meringue. This one isn't layered like a meringue is, but you can still throw some whipped cream on top anyway if you like. The filling itself is richer and creamier.  I'm in love!




Ingredients

• 1 pre-baked pie shell (cookie crumb crusts work well!)
• 3 tbsp cornstarch
• 1/2 cup sugar*
• 1 cup milk
• 1/2 cup lemon juice
• 1/4 cup orange juice
• 3 eggs
• 1/4 cup butter, cubed
• 1 cup sour cream
• whipped cream (optional topping)

Directions

1. In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk ensuring all solids dissolve.  Stir in juices.
2. Heat on medium or medium high until bubbles start then reduce heat. Continue stirring 2 minutes. Remove from heat.
3. In separate bowl beat eggs slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan.
4. Heat until bubbling. Cook and stir 2 more minutes. Remove from heat.
5. Stir in butter, then fold in sour cream.
6. Pour filling into pre-baked pie shell, and cool. Top with whipped cream if desired.

*this recipe is really forgiving with regards to the amount of sugar!  Reduce it for a more sour fruity flavor and increase it if you like things sweeter.  Stay between 1/4 cup and 1 cup of sugar and you should be good.  I like 1/4 cup, personally.