Lemon sour cream pie

Lemon sour cream pie

Ingredients/Components

• sugar - 1 c
• milk - 1 c
• vanilla extract - 1/2 tsp
• salt - 1/8 tsp
• butter - 1/4 c
• cornstarch - 1/4 c
• cream of tartar - 1/4 tsp
• 8 oz - 1 c
• fresh lemon juice - 1/4 c
• egg yolks, beaten - 3 item
• grated lemon peel - 1 tsp
• Meringue:3 egg whites
• 9-inch pastry shell, baked - 1 item

How to make lemon sour cream pie:

Meringue:3 egg whites1/2 tsp. vanilla extract1/4 tsp. cream of tartar6 Tbsp. sugar In a saucepan, combine sugar, cornstarch and salt. Gradually stir in the milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Blend a small amount into egg yolks; mix well. Return all to pan; mix well. Cook and stir for 2 minutes. Remove from the heat. Add butter, lemon juice and peel; mix well. Set aside.

For meringue, beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar, one tablespoon at a time, beating until stiff peaks form. Set aside. Fold sour cream into the lemon mixture; pour into pastry shell. Cover with meringue, sealing to edges of pastry. Bake at 350° for 12 to 15 minutes or until golden. Cool completely. Store in refrigerator.

Recipe categories: Desserts, Pie, Pies and tarts.