Lemon Sour Cream Pie

• 1 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 1 cup milk
• 3 large egg yolks, beaten
• 1/4 cup butter, cubed
• 1/4 cup lemon juice
• 1 teaspoon grated lemon zest
• 1 cup sour cream
• 1 pastry shell (9 inches), baked
• 3 large egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• Lemon zest strips, optional

1. In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Blend a small amount into egg yolks; mix well. Return all to pan; mix well. cook and stir for 2 minutes. Remove from the heat. Add butter, lemon juice and zest; mix well. Set aside.
2. For meringue, beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold sour cream into the lemon mixture; pour into pastry shell.
3. Cover with meringue, sealing to edges of pastry. Bake at 350u0b0 for 12-15 minutes or until golden. Garnish with lemon zest strips if desired. Cool completely. Store in the refrigerator.

sugar, cornstarch, salt, milk, egg yolks, butter, lemon juice, lemon zest, sour cream, pastry shell, egg whites, vanilla, cream of tartar, sugar, lemon zest strips

Taken from www.tasteofhome.com/recipes/lemon-sour-cream-pie/ (may not work)