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1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 cup milk
3 egg yolks, beaten
1/4 cup butter or margarine
1/4 cup fresh lemon juice
1 teaspoon grated lemon peels
1 cup (8 ounces) sour cream
1 pie shell (9 inches), baked
MERINGUE:
3 eggs whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons 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 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, 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 12-15 minutes or until golden. Garnish with lemon peel strips if desired. Cool completely. Store in the refrigerator.
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