Lemon Meringue Pie: Lemon Meringue 13 by Recipe Cottage

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	Lemon Meringue 13

		Lemon Pie Yield: 8 Servings 1 c sugar 3 tb cornstarch 2 oz butter 1/4 c lemon juice 3 egg yolks, unbeaten 1 c milk 1 c sour cream 1 9" pie shell, baked whipped cream or meringue from 3 egg whites Mix sugar and cornstarch. Combine with butter, lemon juice, egg yolks and milk. Cook in top of a double boiler until thick and cooked. Remove from heat and let cool. When cool, stir in sour cream. Pour into baked pie shell. Serve with whipped cream or make meringue with 3 egg whites. Meringue: 3 egg whites 1/4 ts cream tartar 6 tablespoons sugar. Preheat oven to 425F. In Mixing bowl, beat egg whites until frothy. Add cream of tartar and beat until stiff peaks form. Gradually beat in sugar and continue beating until stiff and glossy. Pile meringue lighton on cooled pie making sure it touches edge of pastry to prevent it from shrinking. Bake five to six minutes.