Recipe - Jewel-Topped Lemon Pie

1 Homemade (89 inch) or
frozen pie shell, baked
3 Egg yolks
1 cn (14 oz.) sweetened condensed
milk
One half cup Sour cream
One fourth cup Lemon juice
2 cup Asstd. fresh fruit or frozen
and thawed (up to 3)

Preheat oven to325 degrees. In small mixer bowl, beat egg yolks; stir in
condensed milk, sour cream, lemon juice. Pour into pie shell and bake for
30 mins. Cool. Chill. Top with fruit to serve. Refrigerate leftovers.
Posted to FOODWINE Digest 19 Feb 97 by ALICIA GOLDMAN
ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG on Feb 19, 1997.