We made this for the first time around Father's Day 2010. Surprisingly, it was easy to make and really good! Personally, I like it best with coconut sprinkled on top.
1 C. Sugar
3 T. cornstarch
1 T. Freshly grated lemon rind
1/4 C. Freshly squeezed lemon juice
1/4 C. Butter
3 egg yokes, unbeaten
1 C. Milk
1 C. Sour Cream
1 8-inch pre-baked pie shell
Coop Whip
Flake coconut (optional)
Macadamia nuts (optional)
Combine sugar and cornstarch. Add all ingredients except the sour cream. Cook over medium heat until mixture is thick. Cool.
Fold in sour cream. Pour into an 8-inch baked pie shell.
Cover with whipped cream or cool whip and coconut or nuts.
Refrigerated for at least 2 hours before serving.
This pie may be made in advance and refrigerated overnight.
