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July 24th, 2006

What is your very favorite summer food? Dinner outdoors? Picnic? Dish to pass? Or something quick so you can get outside? Share you recipe with us all! publisher@flyanglersonline.com

Lemon Sour Cream Pie

Sent in by Jim Hatch

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

Filling: In a saucepan combine the sugar, cornstarch and salt. Gradually stir in the milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Blend a small amount into egg yolks; mix well. Return all to pan; mix well. Cook and stir for 2 minutes. Remove from the heat. Add butter, lemon juice and peel; mix well. Set aside.

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.

"I rate this one a full two stars above good! It's a lipsmacker!*G*" ~ Jim

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