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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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! 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 |
Directions:
1. 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.
2. 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.
3. 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.
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