Lemon Sour Cream Pie



1 cup sugar

4 tablespoons cornstarch

dash of salt

1 cup milk

1/4 cup butter

1 (9-inch) pie shell, baked

1 teaspoon lemon peel

1/4 cup lemon juice

1 cup sour cream

3 eggs, separated

Meringue:

1/2 cup sugar

2 tablespoons sugar

1/4 teaspoon cream of tartar

In a large saucepan, add 1 cup sugar, cornstarch and salt. Mix together well so the cornstarch is thoroughly mixed. Add in the milk slowly. Cook over medium heat, stirring constantly, until the mixture boils and thickens. In a small bowl, beat the egg yolks. Add in a little bit of the hot mixture to the egg yolks and mix well. Then add the egg yolk mixture to the main mixture. Continue to let it cook, stirring constantly for 2 more minutes. Remove from heat and mix in the butter, lemon juice and lemon peel. Cover the mixture and allow it to cool. After mixture has cooled, add in the sour cream. Put the lemon mixture into the baked pie crust.

For the meringue: In a small bowl, beat together the egg whites and the cream of tartar. Gradually add in the 1/2 cup sugar and the 2 tablespoons of sugar. Beat the mixture until it is stiff and forms peaks. Put this mixture on top of the pie. Bake in a 350 degree oven for 13 to 15 minutes or until brown.

Strawberry Lemon Pie

4 ounces of cream cheese, softened

1 (6 ounce) ready-made graham cracker pie crust

1 tablespoon milk

1 tablespoon sugar

2 teaspoons grated lemon peel

1 tablespoon lemon juice

1 package (8 ounce) whipped topping

1 pint of strawberries, hulled and halved

2 cups cold milk

2 (3.4 ounce) packages instant pudding mix, vanilla or lemon

In a medium bowl, mix together the cream cheese, 1 tablespoon milk and sugar. Beat until the mixture is smooth. Add in the lemon juice and lemon peel. Add 1 1/2 cups whipped topping into the mixture. Pour this mixture into the pie crust and spread it out evenly over the bottom. Spread the strawberry halves evenly over the cream cheese mixture. Keep some to garnish the top.

In a large bowl, put the pudding mixes and the 2 cups of milk. Beat together for 1 minute. Let the mixture stand for a minute or until it has thickened. Add in 1 cup of the whipped topping. Put this mixture over the strawberry layer in the crust. Put the pie in the refrigerator for 4 hours or until the pie has set. Put the rest of the whipped topping and strawberries on top just before serving.