1 ½ C sugar
3 tbls. Cornstarch
3 tbls. All –purpose flour
1 ½ C water
3 egg yolks, slightly beaten
2 tbls. butter, sliced
2 tsp. finely shredded lemon peel
1/3 lemon juice
1 baked pie crust
Sour cream topping
In medium sauce pan, stir together the 1 ½ cups sugar, the cornstarch and flour; gradually stir in 1 ½ cups water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes.
Remove from heat; gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to gentle boil; cook for 2 minutes more, stirring constantly.
Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 C lemon juice. Pour into pie shell, sprinkle with lemon zest if desired. Chill.
SOUR CREAM TOPPING
1 envelope unflavored gelatin powder
7 tbls. cold water
1 C sour cream
½ C sugar
1 tbls. cream cheese
Salt
1 tsp. vanilla extract
1-2 C sweetened whipped cream
Dissolve gelatin in 7 tbls. water and set aside.
Mix sour cream, sugar, cream cheese, dash of salt in a pan warm on low, watch that mixture does not burn or dry out. When all is smooth and blended add vanilla and stir. Then Gradually add gelatin mixture; sitr until mixture has a firm constancy of soft pudding.
Remove from heat; cool sour cream mixture until thick.
Stir in whipped cream. Spread over pie and chill.
Remove from heat; cool sour cream mixture until thick.
Spread Sour Cream Topping over pie and chill
