A Slice of Culinary Sweetness.

Supreme Lemon Pie

Ingredients:

8 or 9 inch baked pie shell

Filling:

3/4 cup white sugar

3 tbsp. corn starch

Pinch of salt

1 cup milk

3 beaten egg yolks

4 tbsp. butter

1 tsp, lemon peel/zest

1/4 cup lemon juice

1 cup sour cream

Meringue:

1/2 cup water

3 tbsp. white sugar

Pinch of salt

1 tbsp. corn starch

3 egg whites

Directions:

In large sauce pan, combine sugar, corn starch and salt. Slowly stir in the milk and cook for 2 minutes. 

Mix in the 3 beaten egg yolks, to which a little of the above has been added. Cook for 2 minutes, and 

then add the butter, lemon peel/zest and lemon juice. Fold in sour cream and pour into baked pie shell. 

In small sauce pan, combine water, corn starch and 1 tbsp. of sugar. Cook over low heat until it 

thickens and set aside to cool. In a bowl, beat 3 egg whites and pinch of salt, then add 2 tbsp. sugar 

gradually until peaks form. Fold in the corn starch mixture. Top the pie filling and brown in 325  

degrees F. oven for 10 to 12 minutes. This recipe could also be made in a round casserole dish for a 

yummy pudding.