lemon and sour cream pie
This is a nice pie for the summer months. Very refreshing!
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prep time
cook time
method
Bake
yield
Ingredients
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 cup milk
- 3 large eggs, separated
- 1/4 cup butter
- 1 teaspoon grated lemon rind
- 1/4 cup lemon juice
- 8 ounces carton sour cream
- 1 - 9 inch pastry shell, baked
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons sugar
How To Make lemon and sour cream pie
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Step 1Combine the first 3 ingredients in a saucepan; gradually add the milk. Cook over medium heat, stirring constantly, until thickened.
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Step 2Beat the egg yolks until thick and pale. Gradually stir about 1/4 of the hot mixture into the yolks; add to the remaining hot mixture, stirring constantly.
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Step 3Cook over low heat, stirring constantly, 2 minutes or until thickened. Remove from heat; stir in butter, rind, and lemon juice. Cover and chill. Stir in sour cream. Spoon into the baked pastry shell.
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Step 4Beat the egg whites, cream of tartar, and vanilla at high speed of an electric mixer until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Spread the meringue over the filling, sealing to the edge of the pastry.
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Step 5Bake at 325° for 25 to 28 minutes or until the meringue is golden. Cool on a wire rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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