Lemon Sour Cream Pie

Directions

1. Combine 1 c. sugar with cornstarch and salt, stirring thoroughly. Slowly stir in lowfat milk, then cook and stir over medium heat till mix is boiling and thickened. Remove pan from heat. Blend a small amount of warm mix into the slightly beaten egg yolks. Return egg yolk mix to warm mix in pan, cook and stir 2 min over medium heat. Add in butter, lemon peel and lemon juice. Cover and cold. Mix in lowfat sour cream. Spoon mix into baked pie shell. Beat egg whites with cream of tartar and vanilla till soft peaks form. Gradually add in remaining 6 Tbsp. sugar, beating till stiff peaks form. Top pie with meringue. being sure to seal edges. Bake in preheated 350 degree oven for 12-15 min or possibly till meringue is slightly browned.