Lemon: Sour Cream Lemon Meringue Pie

posted by Connie 01-04-101 8:05 AM

Sour Cream Lemon Meringue Pie

1 cup sugar
3 tablespoons cornstarch
pinch of salt
1 cup milk
3 eggs, separated
4 tablespoons butter
2 tablespoons grated lemon peel
1/4 cup fresh-squeezed lemon juice
1 cup sour cream
1 (9 inch) baked pastry shell
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
6 tablespoons sugar

In a medium-sized saucepan, combine 1 cup sugar, cornstarch and salt. Stir in the milk and cook over medium heat, stirring constantly until sauce starts to bubble and thicken. Remove from heat and set aside.

In a small bowl, beat the egg yolks slightly. Stir a small amount of the hot mixture into the beaten yolks. Blend and return all of the yolk mixture to the hot sauce. Return to heat, stirring constantly for 2 minutes. Remove from heat; stir in butter, 1 1/2 teaspoons of the lemon rind and the lemon juice. Cover and let cool.

When cooled, fold in the sour cream; pour into baked pastry shell.

Beat egg whites, cream of tartar and vanilla until soft peaks form. Gradually add the 6 tablespoons sugar; continue beating until stiff peaks form. Spread meringue on top of pie, making sure to seal to the pie crust edges.

Bake at 350 degrees for 12 - 15 minutes, or until peaks turn golden. Sprinkle the rest of the lemon rind on top. Cool; chill and serve.

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