Lemon Sour Cream Pie
Linda Bixby Fulmer

1 c. sugar
3 Tbsp. cornstarch
Dash salt
1 c. milk
1 c. sour cream
4 Tbsp. butter
1 tsp. grated lemon peel
¼ c. lemon juice
3 eggs, separated
9” baked pastry shell
 
Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is boiling and thick; Blend in small amount of mixture with slightly beaten egg yolks, then return to hot mixture. Cook for 2 minutes. Add butter, lemon peel and juice. Remove from heat and cool. Fold in sour cream and pour into cool pastry shell.

Meringue:
 
3 egg whites 
½ tsp. vanilla
¼ tsp. cream of tartar
6 Tbsp. sugar
 

Beat egg whites, cream of tartar, and vanilla until soft peaks are made. Gradually add sugar; beat until stiff. Spread over filling. Bake at 350 for 12 – 15 minutes.

This pie is so delicious, I once had a neighbor sweat he would move in with me just for a piece of this pie!