Serves: 6
Total Calories: 396
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.
© Copyright Reiman Publications, 1993-1997
This Lemon Sour Cream Pie recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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