Sour Cream Lemon or Lime Pie

Sour Cream Lemon or Lime Pie

1 cup sugar
1/4 cup cornstarch
1 1/4 cup milk
3 egg-yolks, slightly beaten
1 teaspoon lemon rind
1/3 cup lemon juice or lime juice
1/4 cup margarine
1 cup sour cream
1 graham cracker pie crust


In 2-quart microwave container, stir together sugar and cornstarch. Gradually stir in milk until smooth. Stir in eggs, rind, and juice. Add margarine. Mix and cook at 70% power until boiling (about 2-4 minutes), stirring once. Boil for 30 seconds to 1 minute. Remove and cover mixture with plastic wrap. Refrigerate 45 minutes to cool, but not set. Fold in sour cream and turn into crust. Refrigerate at least 2 hours. Garnish with whipped cream.