Lemon Pie

My Favorite Pie! Nana was always good about making me a lemon pie for my birthday most years. Since my birthday sometimes falls on Thanksgiving, I could count on one for sure on those years. She has tried many recipes and been frustrated with meringue on the top, so went to cream on the top instead. What ever is on the top, the lemon pie filling is the best.

• 1 C. Sugar
  
• 2/3 C. Cornstarch or Ultra Gel
  
• 3 C. Water
  
• 7-8 Egg yolks (slightly beaten)
  
• 1 T. Light Karo Syrup
  
• 2/3 - 1 C. fresh lemon juice
  
• 2 T. Butter
  
• 1/2 C. Sour Cream (optional)
  

In a heavy bottom saucepan combine first five ingredients. Stirring constantly, cook over medium heat until mixture is thickened. Add in the lemon juice and butter and cook about another 2 minutes. Remove from heat and cool a bit. Add the sour cream and pour into baked crust.




Cut a round out of wax paper and place on top of filling to prevent a skin from forming. Allow to completely cool.
Top with meringue if you wish following a recipe for whipping, baking and browning in the oven, or prepare stabilized whipped cream (much easier) before serving.



Nana liked a tart lemon pie, so adjust the amount of lemon juice and sugar to your liking. I think the amounts here are perfect because I like a tart lemon pie too. Enjoy.