| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1 |
pn |
Salt |
| 1 |
c |
Milk |
| 3 |
|
Whole Eggs; Separated |
| 4 |
tb |
Butter |
| 2 |
tb |
Grated Lemon Rind |
| 1/4 |
c |
Fresh Lemon Juice |
| 1 |
c |
Sour Cream |
| 1 |
|
Whole 9 Inch Pie Crust; Baked |
| 1/4 |
c |
Cream Of Tartar |
| 1/2 |
ts |
Vanilla |
| 6 |
tb |
Sugar |
INSTRUCTIONS
1. In a medium sized saucepan, combine 1 cup sugar, cornstarch and salt. 2.
Stir in the milk and cook over medium heat, stirring constantly until sauce
starts to bubble and thicken. Remove from heat and set aside. 3. In a small
bowl, beat the egg yolks slightly. Stir a small amount of the hot mixture
into the beaten yolks. 4. Blend and return all of the yolk mixture to the
hot sauce. 5. Return to heat, stirring constantly for 2 minutes. 6. Remove
from heat; stir in butter, 1 1/2 teaspoons of the lemon rind and the lemon
juice. 7. Cover and let cool. 8. When cooled, fold in the sour cream; pour
into baked pastry shell. 9. beat egg whites, cream of tartar and vanilla
until soft peaks form. 10. Gradually add the 6 tablespoons sugar; continue
beating until stiff peaks form. 11. Spread meringue on top of pie, making
sure to seal to the pie crust edges. 12. bake at 350 degrees for 12 to 15
minutes, or until peaks turn golden. 13. Sprinkle the rest of the lemon
rind on top. Cool; chill and serve.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 242 by "Diane Geary"
<diane@keyway.net> on Nov 10, 1997
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