1 c. sugar
3 tbsp. cornstarch
Dash of salt
1 c. milk
3 egg yolks, slightly beaten
4 tbsp. butter
1 tsp. lemon peel
1/4 c. lemon juice
1 c. dairy sour cream

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
6 tbsp. sugar

Combine sugar with cornstarch and a dash of salt, stirring thoroughly. Slowly stir in milk. Cook over medium heat until thickened and boiling. Remove from heat. Blend small amount of hot mixture into 3 slightly beaten egg yolks. Return egg yolk mixture to hot mixture. Cook over medium heat for 2 minutes, stirring constantly. Add 4 tablespoons butter, 1 teaspoon lemon peel and 1/4 cup lemon juice. Cover and cool. When cool, fold in 1 cup dairy sour cream. Pour into baked pie shell. Top with meringue.

MERINGUE: Beat egg whites, cream of tartar and vanilla until stiff, then add 6 tablespoons sugar, one at a time and beating well after each. Top pie with meringue sealing edges. Bake 12 to 15 minutes in 350 degree preheated oven, watching carefully as it browns. Delicious. Tastes like cheesecake.