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Sourcream Lemon 02

Make Sourcream Lemon 02 at home with Sugar, Freshly Squeezed Lemon Juice, Half And Half Cream, Butter, and Sour Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1 cup
• 1/4 cup
• 1 cup
• 1/4 tsp
• 6 tbsp
• 1 tsp

Method (preview)

1. 1

   In a heavy bottomed saucepan, at least a 2 quarts (1900 ml), mix the sugar, cornstarch, salt, lemon rind, lemon juice and the half and half.

2. 2

   Cook over medium heat until thick, whisking all the time.

3. 3

   When the lemon mixture gets thick, take a small amount of the mixtures (about 1/3 to 1/2 cup) and whisk it into the egg yolks.

4. 4

   Add the egg yolk mixture back into the rest of the above mixture.

5. 5

   Continue cooking and whisking until very thick, making sure you do not let it stick or burn.

6. 6

   When the mixture is very thick, take it off the stove, and add the butter and mix well.

7. 7

   Let this cool to room temperature with a cloth across the top of the pan.

8. 8

   When mixture has cooled to room temperature, stir in the sour cream, then pour the mixture into a pre-baked 9" pie crust.

9. 9

   To make the meringue, beat the egg whites until foamy then add the cream of tartar and the salt and continue beating until soft peaks.

10. 10

    Add the syrup and the vanilla.

11. 11

    Speed the mixer up to high and beat until you have stiff, but not dry peaks.

12. 12

    Then take the meringue and place it on the pie.

13. 13

    Once you have all the meringue on the pie, place it in the pre-heated 350 degree (175 C.) oven on the middle rack and brown to your liking.

14. 14

    Take out of the oven and cool to room temperature then put in the refrigerator to completely cool.