This was a delicious pie. It almost tasted like a lemon custard. One suggestion I would make is to refrigerate for at least an hour before serving. I didn't do this and the pie was a little soupy and hard to serve. Also, make sure you pre-bake your pie crust long enough so it doesn't get soggy. 6-8 Servings Prep: 25 min. Bake: 15 min.
Ingredients:
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
MERINGUE:
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
Lemon peel strips, optional
Some tips for meringue. Refrigerate your bowl before adding the egg whites. The smaller the bowl the better. Add some lemon juice or vinegar to make stiffer peaks.
Directions:
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.
Nutrition Facts: 1 serving (1 piece) equals 425 calories, 20 g fat (11 g saturated fat), 123 mg cholesterol, 248 mg sodium, 54 g carbohydrate, trace fiber, 5 g protein.
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