Lemon Sour Cream Pie
- Yield 6 servings
This simple, yet delicious lemon pie, makes a great summertime dessert.
- 1 -- 9-inch pie shell, baked
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 dash salt
- 1 cup milk
- 3 -- eggs, separated
- 4 tablespoons butter
- 1 1/2 teaspoons grated lemon rind
- 1/4 cup fresh lemon juice
- 1 cup sour cream
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 6 tablespoons granulated sugar
- Prepare pie shell according to directions for Basic Pie Crust. Cool the pie crust. In a medium-sized saucepan, combine the 1 cup sugar, the cornstarch, and salt. Slowly stir in the milk. Cook over medium heat, stirring, until the mixture boils and thickens.
- In a small bowl slightly beat the egg yolks. Blend a small amount of the hot mixture into the egg yolks. When blended, turn the yolk mixture into the hot mixture. Cook over medium heat, stirring constantly, for 2 minutes. Add the butter, lemon rind, and lemon juice. Cover and cool. Fold the sour cream into the cooled mixture. Spoon the mixture into the baked pie crust.
- In a separate bowl beat the egg whites with the cream of tartar and vanilla until soft peaks form. Gradually add the 6 tablespoons of sugar and continue beating until stiff peaks form. Spread the meringue over the pie, sealing to the edge. Bake in a preheated 350F oven for 12 to 15 minutes or until golden. Cool and serve.
Recipe reprinted with permission from The Junior League of Pasadena’s The California Heritage Cookbook (Pasadena, California 1976).