By Kevin Williams
We do have a lot of lemon lovers on Amish365, more than I had thought at one time. So I’ll keep the occasional lemon recipes coming. Lemon seems especially enjoyable on warm summer days and those are not in short supply in the Amish Country in July and August.
Reader Barbara was kind enough to make The Amish Cook’s version of lemon pie and share it all with us. Thank you Barbara! Doesn’t this make your mouth water?
Here is what reader Barbara had to say about this pie: ”
Oh my, this is terrific, not too sweet, very lemony, and not a lot of effort to make. Mr says he loves it! I totally agree!
Now, it’s your turn to try this amazing recipe.
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup milk
- 3 egg yolks
- ½ cup lemon juice
- ½ teaspoon lemon extract
- pinch salt
- 4 tablespoons butter
- 1 cup sour cream
- Mix sugar and cornstarch and add milk. Bring to a boil and cook several minutes and add egg yolks and boil gently. Next add lemon juice, lemon flavoring and a pinch of salt plus butter. Cool a bit and add 1 cup sour cream. Pour into a baked 9-inch pie shell, top with whipped topping. Refrigerate for at least one hour.