Lemon Angel Pie
"The delicate meringue crust will be crisp if the pie is served soon after assembly. If you prefer a softer crust, make the pie a day ahead and store it in the refrigerator...."
INGREDIENTS
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For the Meringue Shell:
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3 egg whites
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1 teaspoon vanilla
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1/4 teaspoon cream of tartar
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1 cup sugar
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For the Filling:
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1/2 cup sugar
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3 tablespoons cornstarch
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1 1/3 cups milk
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3 beaten egg yolks
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1/2 cup dairy sour cream
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2 teaspoons finely shredded lemon peel
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1/4 cup lemon juice
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For the Garnish:
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Whipped Cream (optional)
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Lemon peel (optional)
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Raspberries (optional)
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