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      RECIPE TITLE "Lemon Sour Cream Pie" Author: PastryWiz

    yieldsserves 6 time-- difficultymoderate


    1 C Sugar C cornstarch 1/8 teas. Salt 1 C milk 3 egg yokes (beaten) C butter C fresh lemon juice 1 Teas grated lemon peel 1 C (8oz) Sour cream 1 (9in.) baked pastry shell
    3 egg whites Teas vanilla extract Teas cream of tarter 6 Tbls Sugar Lemon peel strips (optional).


    1. In a sauce pan combine the sugar, cornstarch, and salt.
    2. Gradually stir in milk. Bring to a boil over med.
    3. Heat stirring constantly. Cook and stir for 2 minutes.
    4. Blend a small amount into egg yoks: mix well.
    5. Return to pan and mix well. Cook and stir for 2 minutes. Remove from heat.
    6. Add butter, lemon juice, and peel: mix well. Set aside.
    7. For meringue beat egg whites till light and foamy. Add vanilla and cream of tarter.
    8. Add sugar, 1 T. at a time beating till stiff peaks form; set aside.
    9. Fold sour cream into the lemon mixture, pour into pastry shell. Cover with meringue sealing to edges of pastry. Bake at 350 Degrees for 12-15 min. or till golden.
    10. Garnish with lemon strips if desired. Cool completely. Store in refridgerator.

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