Sour Cream Lemon Pie

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   Prebake a 9-inch pie crust and set aside to cool. Combine 1 cup sugar, lemon juice, grated lemon rind, cornstarch, milk and egg yolks. Cook in a saucepan over medium heat, stirring constantly, until thick. Remove from heat and cool completely. When cold, stir in sour cream and pour into the cooled pie shell. Beat egg whites with the remaining 1/2 cup sugar to stiff peaks. Spread over the filling and bake at 350F for 10 minutes or until meringue is lightly browned.

* Per serving · 4 servings · Values may vary.

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