Jewel-topped lemon pie

Yield: 1 Servings

Measure Ingredient
1 \N Homemade (8-9 inch) or frozen pie shell, baked
3 \N Egg yolks
1 can (14 oz.) sweetened condensed milk
½ cup Sour cream
¼ cup Lemon juice
2 cups Asstd. fresh fruit or frozen and thawed (up to 3)

Preheat oven to325 degrees. In small mixer bowl, beat egg yolks; stir in condensed milk, sour cream, lemon juice. Pour into pie shell and bake for 30 mins. Cool. Chill. Top with fruit to serve. Refrigerate leftovers.

Posted to FOODWINE Digest 19 Feb 97 by ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...> on Feb 19, 1997.

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