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Lemon sour cream pie

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Ingredients/Components

sugar - 1 c
milk - 1 c
vanilla extract - 1/2 tsp
sour cream - 1 c
salt - 1/8 tsp
cornstarch - 1/4 c
margarine - 1/4 c
cream of tartar - 1/4 tsp
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
lemon peel strips optional - 1 item

How to make lemon sour cream pie:

Meringue:3 egg whites1/2 tsp. vanilla extract1/4 tsp. cream of tartar6 Tbsp. sugar lemon peel strips (optional) In a saucepan, combine the 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 heat. Add butter, lemon juice and peel; mix well. Set aside.

Meringue: Beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar, 1 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. Garnish with lemon peel strips, if desired. Cool completely. Store in the refrigerator. Yields 6 to 8 servings.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

2.3

Average rating: 2.3, total votes: 3

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sugar, cinnamon, eggs, chopped pecans, milk, can sweetened condensed milk