Ingredients:

Filling:
1 C. sugar

¼ C. cornstarch

1/8 tsp. salt

1 C. milk

3 egg yolks, beaten

¼ C. butter or margarine

¼ C. fresh lemon juice

1 tsp. grated lemon peel

1 C. (8 oz.) sour cream

1 (9-in.) pastry shell, baked

Meringue:
3 egg whites

½ tsp. vanilla extract

¼ tsp. cream of tarter

6T. sugar

Meringue: Beat egg whites until foamy. Add vanilla and cream of tarter. 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. Cover with meringue, sealing to edges of pastry. Bake at 350 degrees for 12 to 15 minutes or until golden. Cool completely. Store in refrigerator.