1 cup sugar 3 tbsp cornstarch
5 tbsp grated lemon peel (6-7 lemons) 1/4 cup lemon juice
3 egg yolks 1 cup 2% milk
1/4 butter, cut up (4 tbsp) 1 cup sour cream
1/2 cup crushed graham crackers 1 cup whipping cream
2 tbsp sugar 1 tsp vanilla
2 tbsp melted butter 1 tsp sugar
In a medium saucepan, combine the 1 cup sugar, cornstarch and lemon peel. Stir in the lemon juice, egg yolks and milk until blended. Add the butter. Cook the mixture over medium heat, whisking constantly until thickened and bubbly. Cook and stir for 2 minutes more, makin sure the custard doesn't burn. Cover the surface of the filling with plastic wrap and refrigerate for 30 minutes. In the meantime, mix graham crackers, melted butter and sugar. Place on a baking sheet and bake in a 350 oven for 8-10 minutes, or until the edges are turning brown. You need to watch carefully as the crumbs an burn rather quickly. Remove from oven and cool. Remove the filling from the refrigerator. Fold in the sour cream with a whisk. Refrigerate at least 2 more hours, or overnight. Whip cream with the 2 tbsp sugar and 1 tsp vanilla. Layer lemon custard, whipped cream and graham crackers. Bon appetit!