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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Preacher's Sour Cream Lemon Meringue Pies   
    Categories: Pies, Pastry, Citrus, Dairy   
         Yield: 12 Servings   
       
         2    Baked 9" pie shells; cooled   
      
   MMMMM--------------------------FILLING-------------------------------   
         2 c  Sugar   
       1/4 c  + 2 tab cornstarch   
       1/4 lb Butter; softened   
         2 tb Fresh grated lemon rind   
       1/4 c  + 2 tb FRESH SQUEEZED lemon   
              - juice (PLEASE DON'T RUIN   
              - THIS PIE WITH THAT BOTTLED   
              - STUFF..UGH!)   
         6 lg Egg yolks; beaten   
         2 c  Milk   
        16 oz Carton dairy sour cream   
      
   MMMMM--------------------------MERINGUE-------------------------------   
         6 lg Egg whites; room temp   
           pn Salt   
       1/4 ts Cream of tartar   
       
     Place sugar and lemon peel into a processor and process   
     until lemon peel is finely minced. Place sugar mixture   
     in a heavy-bottomed saucepan. Add cornstarch, butter and   
     beaten egg yolks. Slowly stir in milk using a whisk over   
     low heat, and stir constantly until thickened. This   
     takes about 5-7 min. DO NOT SCORCH!!   
        
     Cool completely in the refrigerator at least 3 hours.   
     When completely chilled, whisk in the sour cream and   
     return to refrigerator while preparing the meringue!!   
        
     In a mixing bowl, combine the egg whites, salt and cream   
     of tartar. Beat well with electric mixer and slowly add   
     in 1/2 cup granulated sugar. Beat until stiff, but not   
     dry...just until meringue holds a stiff peak when beater   
     is lifted.   
        
     Set oven @ 425.F/220.C.   
        
     Divide the lemon filling between the cooled, baked   
     crusts. Now top each pie with half of the meringue,   
     making sure to seal the meringue all away around the   
     edge of the pie touching the crust and mound high in   
     the middle...use the back of a spoon to make little   
     decorative swirls and peaks.   
        
     Place pies in heated oven for about 6-10 minutes just   
     long enough to set the meringue and slightly brown the   
     top. Allow the pie to cool for at least 30 min before   
     slicing.   
        
     Chill any leftovers.   
        
     Recipe by: Sister Linder (the preacher's wife)   
        
     From: http://www.recipelink.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Chopped liver is the rough, down-country cousin of fois gras pate.   
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