3 egg yolks
Pinch of salt
3 egg whites
3/4 c. white sugar
1 c. sour cream
1/2 c. brown sugar
4 tbsp. cornstarch
1 c. pecan halves
1 baked pie shell, cool
1/4 tsp. lemon extract

Mix egg yolks, sour cream, white sugar, cornstarch, lemon extract, and salt. Cook in double boiler until thick. Pour into cool pie shell. Beat egg whites, add brown sugar slowly; stir in pecans. Spread over filling; bake until lightly brown. Refrigerate several hours.