1 c. sugar
1/4 c. lemon juice and finely grated rind of one lemon
3 tbsp. cornstarch
1 c. milk
3 egg yolks
1 c. sour cream

Cook over medium heat, stirring until very thick, then cool. Fold in 1 cup sour cream. Pour into any baked and cooled pie shell (8 x 9 inch). Top with meringue made with the three egg whites beaten stiff with five or six tablespoons sugar. Bake at 350 degrees for 12 minutes. Then let cool. Dip a knife in water when cutting meringue topped pie.