1 c. plus (6 tbsp. reserved for meringue) granulated sugar
3 tbsp. cornstarch
Dash of salt
1 c. milk
3 eggs, separated
4 tbsp. butter
1 tsp. shredded lemon peel
1/4 c. lemon juice
1 c. dairy sour cream
1 (9") pie crust, baked
1/4 tsp. cream of tartar
1/2 tsp. vanilla

Combine 1 cup sugar with cornstarch and salt, stirring thoroughly. Slowly stir in milk, then cook and stir over medium heat until mixture is boiling and thickened. Remove pan from heat. Blend a small amount of hot mixture into the slightly beaten egg yolks. Return egg yolk mixture to hot mixture in pan, cook and stir 2 minutes over medium heat. Add butter, lemon peel and lemon juice. Cover and cool. Fold in sour cream. Spoon mixture into baked pie shell.

Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff peaks form. Top pie with meringue. being sure to seal edges. Bake in preheated 350 degree oven for 12-15 minutes or until meringue is slightly browned.