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Recipe: Lemon-Sour Cream Pie with Meringue (1960's)

Desserts - Pies and Tarts
LEMON-SOUR CREAM PIE

1 cup sugar
3 tablespoons cornstarch
dash salt
1 cup milk
3 slightly beaten egg yolks
4 tablespoons butter or margarine
1 teaspoon shredded lemon peel
1/4 cup lemon juice
1 cup sour cream
1 baked 9-inch pastry shell
FOR THE MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
6 tablespoons sugar

Combine 1 cup sugar, cornstarch, and dash salt. Slowly stir in milk. Cook and stir till mixture is boiling and thickened.

Blend small amount of hot mixture into egg yolks; return to hot mixture. Cook and stir 2 minutes.

Add butter or margarine, lemon peel, and lemon juice. Cover; refrigerate until cool.

Fold in sour cream. Spoon into baked pastry shell.

Beat egg whites with cream of tartar and vanilla to soft
peaks. Gradually add 6 tablespoons sugar, beating to stiff peaks. Spread meringue over pie, sealing to edge.

Bake at 350 degrees F for 12 to 15 minutes or till golden; cool.

Mrs. John W. Loucks, Commack, New York

Makes 1 (9-inch) pie
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Better Homes and Gardens magazine, 1966
MsgID: 019770
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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