Raspberry Lemon Pie

• sugar↗1 cup
• cornstarch↗1⁄4 cup
• milk↗1 1⁄4 cups
• large egg yolks↗4
• unsalted butter↗1⁄4 cup
• lemon juice↗1⁄3 cup
• sour cream↗8 ounces
• 9-inch deep dish pie crust, baked↗1
• fresh raspberry↗1 cup
• grated lemon, rind of1 teaspoon

Step-by-step instructions

1. 1

   In a saucepan, combine sugar and cornstarch.

2. 2

   Now add milk, egg yolks, butter and lemon peel.

3. 3

   Cook and keep stirring while you do so over medium heat until it has thickened.

4. 4

   Continue to cook for 2-3 minutes more.

5. 5

   Remove from heat and stir in lemon juice.

6. 6

   Now refrigerate until cool.

7. 7

   Stir in sour cream.

8. 8

   Pour carefully into a pastry shell, cover and chill for atleast 4 hours.

9. 9

   Just before serving, chop the raspberries in an artistic style and garnish in a creative and beautiful manner!