Lemon Sour Cream Pie

Mrs. Letsy Everett

  • 1 cup sugar
  • 3 Tbsp cornstarch
  • Dash salt
  • 1 cup milk
  • 9-inch pie shell, baked
  • 3 beaten egg yolks
  • 4 Tbsp margarine
  • 1 tsp shredded lemon peel
  • 1/4 cup lemon juice
  • 1 cup dairy sour cream

Combine sugar, cornstarch, and salt. Slowly stir in milk. Cook and stir until mixture is boiling and thickened. Blend small amount of hot mixture into beaten egg yolks; return to hot mixture. Cook and stir 2 minutes.

Add margarine, lemon peel, and lemon juice. Cover; cool.

Fold in sour cream. Spoon into pastry shell.


Beat 3 egg whites with 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla to soft peaks.

Gradually add 6 tablespoons sugar, beating to stiff peaks. Spread meringue over pie, sealing edges.

Bake at 350° for 12 to 15 minutes or until golden brown. Cool.

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