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SOUR CREAM LEMON PIE 1 graham cracker pie crust 1 c. sugar 1/4 c. cornstarch 1 1/4 c. milk 3 egg yolks, slightly beaten 1 tsp. grated lemon rind 1/3 c. lemon juice 1/4 c. margarine 1 c. dairy sour cream whipped cream In 2 quart saucepan, stir together sugar and cornstarch. Gradually stir in milk until smooth. Stir in egg yolks, lemon rind and lemon juice. Add margarine, stirring constantly, bring to a boil, let boil 1 minute. Pour into large bowl. Cover surface with waxed paper or plastic wrap. Refrigerate 40 to 50 minutes or until cool, but not set. Fold in sour cream. Turn into pie crust. Refrigerate 2 hours or until firm. Garnish with cream. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!