*INGREDIENTS*
1 c Plus (6 tbsp. reserved for
Meringue) granulated sugar
3 tb Cornstarch
1 ds Of salt
1 c Milk
3 Eggs, separated
4 tb Butter
1 ts Shredded lemon peel
1/4 c Lemon juice
1 c Dairy sour cream
1 (9″) pie crust, baked
1/4 ts Cream of tartar
1/2 ts Vanilla
Combine 1 cup sugar with cornstarch and salt, stirring thoroughly.
Slowly stir in milk, then cook and stir over medium heat until
mixture is boiling and thickened. Remove pan from heat. Blend a small
amount of hot mixture into the slightly beaten egg yolks. Return egg
yolk mixture to hot mixture in pan, cook and stir 2 minutes over
medium heat. Add butter, lemon peel and lemon juice. Cover and cool.
Fold in sour cream. Spoon mixture into baked pie shell. Beat egg
whites with cream of tartar and vanilla until soft peaks form.
Gradually add remaining 6 tablespoons sugar, beating until stiff
peaks form. Top pie with meringue. being sure to seal edges. Bake in
preheated 350 degree oven for 12-15 minutes or until meringue is
slightly browned.
Yields
6 Servings