One bite and people marvel over this pie. Some even say it reminds them of cheesecake. The recipe was shared by a friend; now, I'm glad to do the same. My husband's a veterinarian—and a good sport about trying mew dishes!
- 1 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 cup milk
- 3 egg yolks, beaten
- 1/4 cup butter, cubed
- 1/4 cup lemon juice
- 1 teaspoon grated lemon peel
- 1 cup (8 ounces) sour cream
- 1 pastry shell (9 inches), baked
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- Lemon peel strips, optional
- In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Bring to 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. Yield: 6-8 servings.
Originally published as Lemon Sour Cream Pie in Country Woman May/June 1994, p33
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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