Lemon Lush Pie Recipe - Allrecipes.com
Lemon Lush Pie Recipe

Lemon Lush Pie

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"This pie is a real winner."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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Directions

  1. In a medium saucepan, combine sugar and cornstarch. Stir in milk, lemon juice, and egg yolks. Cook over medium heat until thick, stirring constantly. Remove from heat, and stir in butter or margarine and lemon peel. Cool slightly. Fold in sour cream. Spread filling in crust. Refrigerate for 2 hours until set. Store in the refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2003

So good I served it to my mother-in-law!

 
Most Helpful Critical Review
Jul 24, 2003

This pie is a little plain. Any jam or berry sauce spooned on top will add visual interest and flavor appeal.

 
Aug 06, 2003

This is a great pie and very easy to make. I omitted 1/4 cup milk and added 1/4 cup extra lemon juice, since I prefer a tart pie. Turned out perfect in every way ...

 
Jul 24, 2003

Excellent pie! I reduced sugar to 3/4 cup and added an extra tablespoon of lemon juice. A walnut crumb crust made this pie exceptional. Thanks, Mary Ann.

 
Mar 03, 2009

Very good pie! I didn't change a thing and was very pleased with the results, as were my family! The lemon custard came out perfectly, and in fact would be great on its own or in a parfait with some berries and fruit rather than just in the pie! I will definitely be making this again!

 
Nov 07, 2005

This is so very tasty! I followed some of the other suggestions and reduced the milk to 3/4 cup and increased the lemon juice to 1/2 cup. I also knew my family would not care for the lemon zest in the pie filling, so I added it to the crust instead. (I made a graham cracker crust). It was quite lemony, but got even more so after being refrigerated overnight. It definitely satisfied my craving for a lemon meringue-type pie without all the extra work.

 
Sep 12, 2003

This is quite a good pie. It is better the next day when the lemon flavor is more intense.

 
Jul 30, 2003

This recipe was excellent. Very easy to make. I decreased milk and increased lemon juice by 1/4 cup each as per another suggestion and am glad I did, I don't think it would have been very lemony if I hadn't. I also made in a graham crust. It is chilling in my refridgerator right now and I can't wait for dessert!!! Definitely a keeper.

 

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Nutrition

  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 174 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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