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Sour Cream Lemon Pie
LEMON SQUEEZY This Sour Cream Lemon Pie from The Star of Texas Cookbook is a lighter dessert, refreshing on hot summer evenings. (Photo: Photo courtesy of the Junior League of Houston)
From The Star of Texas Cookbook
1½ cups sugar, divided
¼ cup lemon juice
Finely grated rind of 1 lemon
3 Tablespoons cornstarch
1 cup milk
3 eggs, separated
1 cup sour cream
1 baked cooled pie crust
Preheat oven to 350 degrees F. Combine 1 cup of the sugar, the lemon juice, grated rind, cornstarch, milk, and egg yolks. Cook over medium heat, stirring constantly, until thick. Let mixture cool completely. When cold, fold in sour cream and pour into cool pie shell. Beat egg whites with remaining ½ cup sugar until they form stiff peaks. Spread over filling and bake for 10 minutes or until top browns.
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