Lemon Sour Cream Pie

• 1 c. plus 6 Tbsp. granulated sugar, divided
• 3 eggs, separated
• 1/4 c. lemon juice
• 1 c. dairy sour cream
• 1/4 tsp. cream of tartar
• 3 Tbsp. cornstarch
• 1 c. milk
• 4 Tbsp. butter
• 1 tsp. shredded lemon peel
• 1 (9-inch) pie crust, baked
• 1/2 tsp. vanilla

1. Combine 1 cup sugar with cornstarch and salt, stirring thoroughly.
2. Slowly stir in milk, then cook and stir over medium heat until mixture is boiling and thickened.
3. Remove pan from heat. Blend a small amount of hot mixture into the slightly beaten egg yolks.
4. Return egg yolk mixture to hot mixture in pan.
5. Cook and stir 2 minutes over medium heat.
6. Add butter, lemon peel and lemon juice.
7. Cover and cool.
8. Fold in sour cream.
9. Spoon mixture into baked pie shell.
10. Beat egg whites with cream of tartar and vanilla until soft peaks form.
11. Gradually add remaining 6 tablespoons sugar, beating until stiff peaks form.
12. Top pie with meringue, seal edges well.
13. Bake in preheated oven at 350u0b0 for 12 to 15 minutes or until meringue is golden brown.
14. Makes 6 to 8 servings.

sugar, eggs, lemon juice, sour cream, cream of tartar, cornstarch, milk, butter, lemon peel, pie crust, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793582 (may not work)