Lemon Sour Cream Pie Recipe
Ingredients
| Sugar | 1/3 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Salt | 1 Dash | |
| Milk | 1/3 Cup (16 tbs) | |
| 1 slightly beaten egg yolk | ||
| Butter/Margarine | 1 Tablespoon | |
| Lemon peel | 1/4 Teaspoon, shredded | |
| Lemon juice | 4 Teaspoon | |
| Dairy sour cream | 1/3 Cup (16 tbs) | |
| 2 5 inch baked pastry shells | ||
| Egg white | 1 | |
| Dash cream of tartar | ||
| Vanilla | 1/4 Teaspoon | |
| Sugar | 2 Tablespoon | |
Directions
In saucepan, combine sugar, cornstarch, and salt; stir in milk.
Cook and stir over medium-high heat till thickened and bubbly; cook and stir 1 minute more.
Blend small amount of hot mixture into egg yolk; return to hot mixture.
Cook 2 minutes, stirring constantly.
Remove from heat; add butter, lemon peel, and juice.
Cover; cool to room temperature.
Fold in sour cream; spoon into pastry shells.
Beat egg white with cream of tartar and vanilla to soft peaks.
Gradually add sugar, beating to stiff peaks.
Spread meringue atop pies, sealing to edge of pastry.
Bake in moderate oven (350°) for 10 to 12 minutes or till meringue is golden brown.
Cook and stir over medium-high heat till thickened and bubbly; cook and stir 1 minute more.
Blend small amount of hot mixture into egg yolk; return to hot mixture.
Cook 2 minutes, stirring constantly.
Remove from heat; add butter, lemon peel, and juice.
Cover; cool to room temperature.
Fold in sour cream; spoon into pastry shells.
Beat egg white with cream of tartar and vanilla to soft peaks.
Gradually add sugar, beating to stiff peaks.
Spread meringue atop pies, sealing to edge of pastry.
Bake in moderate oven (350°) for 10 to 12 minutes or till meringue is golden brown.
Chef
