Lemon Sour Cream Pie

• 1 c. sugar
• 1/4 tsp. salt
• 3 eggs, separated
• 1 tsp. grated lemon peel
• 1 c. sour cream
• 3 Tbsp. cornstarch
• 1 c. milk
• 4 Tbsp. butter
• 1/4 c. lemon juice
• 1/2 tsp. vanilla
• 6 Tbsp. sugar
• 1/4 tsp. cream of tartar
• 1 (9-inch) pastry shell, cooked

1. Combine 1 cup sugar, cornstarch and salt.
2. Slowly stir in milk.
3. Cook and stir until mixture is boiling and thickens. Blend small amount of hot mix into 3 slightly beaten egg yolks; return to hot mixture.
4. Cook and stir 2 minutes over medium heat. Add butter, lemon peel and lemon juice.
5. Cover and cool.
6. Fold in sour cream.
7. Spoon into a 9-inch cooked pastry shell.
8. Beat egg whites with cream of tartar and vanilla.
9. Gradually add 6 tablespoons sugar, beating until stiff peaks form.
10. Cover pie filling and brown in oven.
11. Chill several hours before filling.

sugar, salt, eggs, sour cream, cornstarch, milk, butter, lemon juice, vanilla, sugar, cream of tartar, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1062068 (may not work)