3 large egg yolks
1 c. sugar
3 1/2 tbsp. all-purpose flour
1/4 c. melted butter
1/2 c. lemon juice
1 c. milk
1 c. sour cream
1 (9-inch) refrigerator Pillsbury pie crust, baked
3 egg whites
1/4 tsp. cream of tartar
dash of salt
1/2 tsp. vanilla
6 tbsp. extra fine sugar

Beat egg yolks slightly with a wire whisk or mixer in top of a double boiler. Add sugar, flour, melted butter and lemon juice. Mix well. Blend in milk and cook about 15 minutes over rapidly boiling water, stirring constantly, until mixture thickens. Allow filling to cool. Fold in sour cream and pour into baked pie crust.

Meringue: Combine egg whites, cream of tartar, salt and vanilla. Beat until foamy. Add extra fine sugar, 1 tablespoon at a time, beating after each addition. Spread meringue over filling, covering completely.

Bake in 350°F oven until brown, about 20 to 25 minutes.