Lemon Sour Cream Pie - Recipes - Page 4

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Results 31 - 40 of 201 for lemon sour cream pie

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31. SOUR CREAM LEMON PIE

Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks ... temperature. Stir in sour cream with pour filling into pie shell. Cover with whipped cream. Store in refrigerator.

32. SOUR CREAM LEMON PIE

Combine sugar, cornstarch, lemon rind, juice, egg yolks and ... temperature. Stir in sour cream and pour into pie shell. Beat egg whites (room ... in 325 degree oven.

33. LEMON SOUR CREAM PIE

Combine sugar, cornstarch, lemon rind, juice, egg yolks and ... temperature. Stir in sour cream and pour filling in pie shell. Cover with whipped cream or topping. Store in refrigerator.

34. SOUR CREAM LEMON PIE

Combine sugar, cornstarch, lemon rind, juice, egg yolks and ... temperature. Stir in sour cream and pour filling into baked pie shell. Cover with whipped cream and store in refrigerator.

35. LEMON SOUR CREAM PIE

Combine sugar and cornstarch in ... Add rind and lemon juice. Add egg yolks, butter ... Cool. Fold in sour cream and pour into pie shell. Make meringue of three ... degrees until lightly browned.

36. LEMON SOUR CREAM PIE

Combine sour cream, egg yolks in medium ... and add to lemon mixture. Cook over medium heat ... juice pour into pie shell. Combine egg whites (room ... microwave stirring several times.

37. SOUR CREAM LEMON PIE

Combine sugar, cornstarch, lemon rind, juice, egg yolks and ... temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream or Cool Whip. Store in refrigerator.

38. SOUR CREAM LEMON (OR KEY LIME) PIE

3 tbsp. cornstarch 1 c. ... 1 tbsp. fresh lemon juice (save 1 additional tsp. ... add 1 cup sour cream. Pour into pie shell. Preheat oven to 325 ... first day. Refrigerate leftovers.

39. SOUR CREAM LEMON PIE

In saucepan: Stir sugar and ... cool but not set. Fold in sour cream and turn into pie crust. Refrigerate 2 hours until firm. Garnish with cream.

40. SOUR CREAM LEMON PIE

In 2 quart saucepan stir ... it set. Fold in sour cream and put into pie crust. Refrigerate 2 hours or until firm. Garnish with whipped cream.

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