lemon and sour cream pie

How To Make lemon and sour cream pie

• 1

  Combine the first 3 ingredients in a saucepan; gradually add the milk. Cook over medium heat, stirring constantly, until thickened.
• 2

  Beat 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.
• 3

  Cook 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.
• 4

  Beat 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.
• 5

  Bake at 325° for 25 to 28 minutes or until the meringue is golden. Cool on a wire rack.
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