MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Preacher's Sour Cream Lemon Meringue Pies
Categories: Pies, Pastry, Citrus, Dairy
Yield: 12 Servings

2 Baked 9" pie shells; cooled

MMMMM--------------------------FILLING-------------------------------
2 c Sugar
1/4 c + 2 tab cornstarch
1/4 lb Butter; softened
2 tb Fresh grated lemon rind
1/4 c + 2 tb FRESH SQUEEZED lemon
- juice (PLEASE DON'T RUIN
- THIS PIE WITH THAT BOTTLED
- STUFF..UGH!)
6 lg Egg yolks; beaten
2 c Milk
16 oz Carton dairy sour cream

MMMMM--------------------------MERINGUE-------------------------------
6 lg Egg whites; room temp
pn Salt
1/4 ts Cream of tartar

Place sugar and lemon peel into a processor and process
until lemon peel is finely minced. Place sugar mixture
in a heavy-bottomed saucepan. Add cornstarch, butter and
beaten egg yolks. Slowly stir in milk using a whisk over
low heat, and stir constantly until thickened. This
takes about 5-7 min. DO NOT SCORCH!!

Cool completely in the refrigerator at least 3 hours.
When completely chilled, whisk in the sour cream and
return to refrigerator while preparing the meringue!!

In a mixing bowl, combine the egg whites, salt and cream
of tartar. Beat well with electric mixer and slowly add
in 1/2 cup granulated sugar. Beat until stiff, but not
dry...just until meringue holds a stiff peak when beater
is lifted.

Set oven @ 425.F/220.C.

Divide the lemon filling between the cooled, baked
crusts. Now top each pie with half of the meringue,
making sure to seal the meringue all away around the
edge of the pie touching the crust and mound high in
the middle...use the back of a spoon to make little
decorative swirls and peaks.

Place pies in heated oven for about 6-10 minutes just
long enough to set the meringue and slightly brown the
top. Allow the pie to cool for at least 30 min before
slicing.

Chill any leftovers.

Recipe by: Sister Linder (the preacher's wife)

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

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... Chopped liver is the rough, down-country cousin of fois gras pate.
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