Date: Fri, 23 Jan 1998 07:04:15 -0800
From: email@example.com (Sharon McCleave)
here's a recipe I modified from this months Chatelaine magazine.
LEMON SOUR CREAM PIE 6-8 wedges
1 1/2 cups Grape Nuts
1/8 cup maple syrup (add a touch if not sticky enough)
Stir to coat the cereal with the syrup, and press into a 9" pie plate.
Chill while making the filling.
1 to 2 lemons
3/4 cup sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup water
3 TBSP (generous) liquid egg sub
1 cup fat free sour cream
Finely grate the rind off one lemon. Squeeze out 1/3 cup juice.
In a saucepan combine sugar, cornstarch, and salt. Whisk in water, peel,
juice, and egg sub. Place over heat and whisk (approx. 5 min.) until
mixture thickens (It will thicken more as it cools). Set aside to cool 30
minutes, uncovered, at room temperature.
Stir in the sour cream to the lemon mixture. Pour into the crust and chill
30 min. before serving.
This pie has lasted in the fridge for a couple of days now, and tastes fine.
The recipe says not to freeze it, but I've tucked a slice or two away
anyhow. I hope that because the sour cream used is ff, the water content
would lend itself to freezing better.