Lemon-Sour Cream Pie

Ingredients

• 1 cup sugar
• 3 tbsp cornstarch
• dash salt
• 1 cup milk
• 3 egg yolks, slightly beaten
• 4 tbsp butter or margarine
• 1 tsp shredded lemon peel
• ¼ cup lemon juice
• 1 cup dairy sour cream
• 1 9-inch baked pastry shell
• 3 meringue egg whites
• ¼ tsp meringue cream of tartar
• ½ tsp meringue vanilla
• 6 tbsp meringue sugar

Method

1. Combine 1 cup sugar, 3 tablespoons cornstarch and a dash of salt. Slowly stir in 1 cup milk. Cook and stir till the mixture is boiling and thickened. Blend a small amount of the hot mixture into 3 slightly beaten egg yolks; return to the hot mixture. Cook and stir 2 minutes.
2. Add 4 tablespoons butter or margarine, 1 teaspoon shredded lemon peel and 1/4 cup lemon juice. Cover; cool. Fold in 1 cup dairy sour cream. Spoon into the baked 9-inch pastry shell.
3. 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 the meringue over the pie, sealing to the edge. Bake at 350 degrees F for 12-15 minutes or till golden; cool.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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