Sour cream lemon meringue pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| 1 | pinch | Salt |
| 1 | cup | Milk |
| 3 | Whole Eggs; Separated | |
| 4 | tablespoons | Butter |
| 2 | tablespoons | Grated Lemon Rind |
| ¼ | cup | Fresh Lemon Juice |
| 1 | cup | Sour Cream |
| 1 | Whole 9 Inch Pie Crust; Baked | |
| ¼ | cup | Cream Of Tartar |
| ½ | teaspoon | Vanilla |
| 6 | tablespoons | Sugar |
Directions
1. In a medium sized saucepan, combine 1 cup sugar, cornstarch and salt. 2.
Stir in the milk and cook over medium heat, stirring constantly until sauce starts to bubble and thicken. Remove from heat and set aside. 3. In a small bowl, beat the egg yolks slightly. Stir a small amount of the hot mixture into the beaten yolks. 4. Blend and return all of the yolk mixture to the hot sauce. 5. Return to heat, stirring constantly for 2 minutes. 6. Remove from heat; stir in butter, 1½ teaspoons of the lemon rind and the lemon juice. 7. Cover and let cool. 8. When cooled, fold in the sour cream; pour into baked pastry shell. 9. beat egg whites, cream of tartar and vanilla until soft peaks form. 10. Gradually add the 6 tablespoons sugar; continue beating until stiff peaks form. 11. Spread meringue on top of pie, making sure to seal to the pie crust edges. 12. bake at 350 degrees for 12 to 15 minutes, or until peaks turn golden. 13. Sprinkle the rest of the lemon rind on top. Cool; chill and serve.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 242 by "Diane Geary" <diane@...> on Nov 10, 1997