I got this recipe from my sister, a couple of weeks ago. It looked so good I wanted to make it that night! I told her that I had everything to make it and I would try it out the next day. Well, I didn't.
About this recipe (from my sister):
I have one the you HAVE to try. I found it in a recipe book that I bought at a thrift store. It's a 1976 Junior League of Pasadena cookbook called The California Heritage Cookbook. I bought it because it's a big, pretty book, but I have found a few gems, like this one. Try it and let me know what you think :)
I finally got the missing ingredient and whipped it up yesterday. . .and let me tell you, it is a gem. Silky, smooth, melt in your mouth, lemony goodness. Thanks Lis!
Ingredients
One 9-inch pie shell, baked (& cooled)
One 9-inch pie shell, baked (& cooled)
1 cup granulated sugar
3 tablespoons cornstarch
Dash of salt
1 cup milk
3 eggs, separated
4 tablespoons butter
1-1/2 teaspoon grated lemon rind
1/4 cup fresh lemon juice
1 cup sour cream
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
6 tablespoon granulated sugar
**Tip: Before starting, have all ingredients prepped and ready to go. Things start moving fast and it's a lot easier to have everything measured out, separated and at hand.
In a medium-sized saucepan combine 1 cup sugar, cornstarch, and salt. Slowly stir in milk. Cook over medium heat, stirring, until the mixture boils and thickens.
In a small bowl slightly beat the egg yolks. Blend a small amount of the hot mixture into the egg yolks. When blended, turn the yolk mixture into the hot mixture. Cook over medium heat, stirring constantly for 2 minutes. Add the butter, lemon rind, and lemon juice. Cover and cool. Fold the sour cream in the cooled mixture. Spoon the mixture into the baked pie crust.
In a separate bowl beat the egg whites with the cream of tartar and vanilla until soft peaks form. Gradually add the 6 tablespoons of sugar and continue beating until stiff peaks from. Spread the meringue over the pie, sealing to the edge. Bake in a preheated 350 degree oven for 12-15 minutes or until golden. Cool and serve.
