Lemon Sour Cream Pie
|Sugar||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg yolks||3 , beaten|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Shredded lemon peel||1 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Baked 9 inch pastry shell||1|
Combine sugar, cornstarch, and dash salt.
Slowly add the milk, stirring constantly.
Cook and stir till mixture thickens and boils.
Blend small amount of hot mixture into beaten egg yolks; return to hot mixture.
Cook and stir 2 minutes.
Add butter or margarine, lemon peel and juice.
Fold in sour cream.
Spoon into pastry shell.
Prepare Meringue: Beat 3 egg whites with 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar to soft peaks.
Gradually add 6 tablespoons sugar, beating to stiff peaks.
Spread meringue over filling, sealing to edge of pastry.
Bake at 350° for 12 to 15 minutes.