| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
6 |
Servings |
INGREDIENTS
|
|
*INGREDIENTS* |
| 1 |
c |
Plus (6 tbsp. reserved for |
|
|
Meringue) granulated sugar |
| 3 |
tb |
Cornstarch |
| 1 |
ds |
Of salt |
| 1 |
c |
Milk |
| 3 |
|
Eggs, separated |
| 4 |
tb |
Butter |
| 1 |
ts |
Shredded lemon peel |
| 1/4 |
c |
Lemon juice |
| 1 |
c |
Dairy sour cream |
| 1 |
|
(9") pie crust, baked |
| 1/4 |
ts |
Cream of tartar |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Combine 1 cup sugar with cornstarch and salt, stirring thoroughly. Slowly
stir in milk, then cook and stir over medium heat until mixture is boiling
and thickened. Remove pan from heat. Blend a small amount of hot mixture
into the slightly beaten egg yolks. Return egg yolk mixture to hot mixture
in pan, cook and stir 2 minutes over medium heat. Add butter, lemon peel
and lemon juice. Cover and cool. Fold in sour cream. Spoon mixture into
baked pie shell. Beat egg whites with cream of tartar and vanilla until
soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until
stiff peaks form. Top pie with meringue. being sure to seal edges. Bake in
preheated 350 degree oven for 12-15 minutes or until meringue is slightly
browned.
Posted to MC-Recipe Digest V1 #501 by Bobbi Zee <zpegasus@tsrcom.com> on
Mar 5, 1997.
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