Sour Cream Lemon Pie

Tamsin: Everyone who eats this loves it. David’s Sister-In-Law’s Mother begged and begged me for the recipe. She took it to a ward dessert contest and won first prize. You can make it with a merengue, but I don’t.

1 c sugar

3 T cornstarch

1/8 t salt

1 c milk

3 large eggs, separated (discard whites or use for something else)

¼ c butter

1 t grated lemon rind

¼ c lemon juice

1 8 oz carton sour cream

1 baked 9 inch pastry shell

¼ t cream of tartar

½ at vanilla

¼ c plus 2 T sugar

Combine first 3 ingredients in a saucepan; gradually add milk. Cook over medium heat, stirring constantly, until thickened. Beat yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, 2 min or until thickened. Remove from heat; stir in butter, rind, and lemon juice. Cover by laying a piece of saran wrap flat over top of filling and chill. Once chilled, stir in sour cream and spoon into pastry shell.