3 oz. cream cheese
3 egg yolks, slightly beaten
1 lemon, juiced, and zested
~1/2 c. lemon juice, use bottled juice if needed
~1 Tbs. lemon zest
1 C. milk
4 Tbs. cornstarch
1/4 C. butter
1 c. sour cream
whipped cream
Using
a hand mixer process cream cheese and sugar until smooth before adding anything else; then add in eggs and process
until homogenized. Add lemon juice, lemon zest, milk, and cornstarch. Place in heavy saucepan; cook over medium
heat until thick. Stir in butter and
cool mixture to room temperature. Stir in sour cream and transfer filling into
baked 9-inch pie shell. Cover with
whipped cream. Store in
refrigerator.
