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Sour Cream Lemon Pie

pies

1 baked 9-inch pie shell
1 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon grated lemon peel
1/3 cup fresh lemon juice
1 cup light cream
1/4 cup butter
1 cup sour cream
----SOUR CREAM TOPPING----
1 cup whipping cream
2 tablespoons icing sugar
1/2 cup sour cream
1/2 teaspoon almond extract
grated lemon peel

In saucepan over medium heat, combine sugar, cornstarch, flour, lemon peel, lemon juice, and light cream. Bring slowly to boil, stirring constantly with wire whisk. Add butter and cook until thick and smooth. Remove from heat and let cool. Stir in sour cream and pour filling into baked pie shell. Refrigerate, covered, until ready to serve. Sour Cream Topping: Whip cream and fold in sugar, sour cream and almond extract. Spoon over lemon filling. Sprinkle with grated lemon filling. Sprinkle with grated lemon peel and garnish with lemon slices. Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 2 1/2 Other Carbohydrates

Contributor: Canadian Living Magazine Summertime Cooking.

Yield: 6 servings

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